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Starbucks Reserve Ethiopia Kaffa Mountain Coffee Bean Origin Story_Kaffa Mountain Estate Information

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat Official Account: cafe_style ) Last year we sourced an exceptional Ethiopian bean which is the resident bean of our Single Origin Espresso (SOE) - natural processed Guji Kayon Mountain. We also thank estate owner Ato Esmael and his family for producing such an outstanding coffee for us they

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

Exploring Ethiopia's Kayon Mountain Estate Coffee

Recently, Starbucks launched several new Reserve beans, with Ethiopia's Kayon Mountain Estate being one of them. Today, FrontStreet Coffee would like to introduce you to this Ethiopia Kayon Mountain Estate - where exactly is it located, and how does the coffee taste?

Ethiopia Shakiso Kayon Mountain Estate Natural Process

About Kayon Mountain Estate

Kayon Mountain Farm is located in Shakiso, within the Guji region. The local ethnic group is known as the "Guji Oromo," and coffee cultivation has always been an integral part of the highland culture in this area. This coffee is quite different from the commonly known Yirgacheffe or Sidamo; geographically, culturally, and in terms of flavor, this coffee from the south has unique characteristics while still maintaining the common traits of African coffee: citrus notes and floral aromas, with an overall vibrant flavor profile.

Kayon Mountain Farm is a family-run business that can "directly" sell coffee. Most other small-scale coffee farmers obtain coffee trees from the Ethiopian government and must therefore sell and trade coffee beans through the strictly regulated Ethiopian Commodity Exchange (ECX) (cooperative members are exceptions, but we won't discuss that here). Kayon Mountain Farm has dedicated washing and natural processing facilities, where post-harvest green bean processing, quality control, and export preparation are all completed on the farm. The coffee grown on the farm, like most Ethiopian farms, consists of local indigenous varieties specific to the region - coffee species originating from the wild forests of western Ethiopia, gradually spreading to eastern Harar, and finally distributed to southern micro-regions like Guji. This special batch of coffee uses natural processing, where coffee cherries are directly sun-dried as whole fruits for about a month after harvesting.

Cupping Results

It possesses rich wild berry aromas, particularly prominent in the dry fragrance of light to medium roast coffee, accompanied by vanilla sweetness and a hint of floral notes. If the coffee is roasted to Full City, the flavor of Dutch bittersweet cocoa powder becomes very prominent, with a strong aroma reminiscent of blueberry muffins: sweet muffin dough, maple syrup, and abundant blueberries. After adding hot water to the coffee grounds, the floral notes become increasingly apparent, with the wet aroma carrying heated caramel (caramel cream) flavors, creating a strong contrast with the aroma of sugar-cooked berries and candied citrus. Coffee roasted from City to Full City is excellent for pour-over, emitting fruit aromas of ripe raspberries, blackberries, and seedless grapes, with a subtle maple sweetness. As the coffee cools, the flavors become even richer and more varied, reminiscent of hibiscus tea, tamarind candy, sugarcane juice, and red cherries. A slightly darker Full City roast brings out the coffee's cocoa or roasted flavors, along with a hint of ruby red grapefruit aroma. The coffee itself has substantial body; the darker the roast, the more chocolate flavor can be tasted without diminishing the fruit notes in the coffee, making this coffee suitable as a blend (works well for both espresso and drip).

Coffee Details

Rating: 92

Recommended Roast Level: Suitable for City to Full City roast

Green Bean Processing: Natural process

Coffee Variety: Ethiopian heirloom

Grade & Appearance: Grade 1, .4 d/300gr, 15-17 Screen

In 2012, several local families, driven by their pursuit of life and passion for coffee, established Kayon Mountain Farm, led by Ato Esmael and his family. The farm is committed to producing higher quality coffee through sustainable methods.

Ato Esmael leads the operations at Kayon Mountain Farm.

Kayon Mountain Farm is located in the Oromia region of Ethiopia's southern Guji zone.

In the past, Guji was included in the Sidamo region, but although Guji coffee beans look somewhat similar to Sidamo, they have their own unique style. After years of debate, the Ethiopian government has granted Guji a distinct geographical designation.

Washed Process Coffee

In 2015, Kayon Mountain Farm established its own washing station and dry huller, enabling them to export coffee. Such single-farm coffee is rare in Ethiopia.

Kayon Mountain Farm covers approximately 240 hectares, utilizing natural shade covering more than half the area. Animal manure is the primary source of fertilizer.

During the harvest season from October to January each year, Ato employs over 300 farmers to help with harvesting and processing.

Coffee Bean Information

Region: Africa · Ethiopia · Guji Zone · Oromia

Variety: Heirloom Ethiopian native varieties

Soil: Sandy clay loam

Processing Method: Washed process

Altitude: 1900-2100m

Acidity: High Body: Medium

Description: Jasmine-like aroma, with notes of sweet lemon, lavender, and cherry cola

Harvest Season: October to January

Pairings: Lemon, nougat, almond cookies, etc.

FrontStreet Coffee's Experience with Kayon Mountain

Last year, we sourced an amazing Ethiopian bean - the natural processed Guji Kayon Mountain, which has become a regular in our Single Origin Espresso (SOE) lineup. We are also grateful to farm owner Ato Esmael and his family for producing such an exceptional coffee. Since their establishment in 2012, they have gradually built their reputation through quality, much like the Coco Espresso brand.

Kayon Mountain Farm is located in the southern part of the Guji zone, near Shakiso. The farm spans 240 hectares, with 200 hectares planted with coffee. The farm owner, Ismal Hussan, established the farm in 2012 with the goal of producing top-quality coffee while balancing social and environmental responsibilities.

The local ethnic group in Guji is the Guji Oromo, and coffee is the core crop cultivated by this highland ethnic group. In the past, Guji coffee was exported as Sidamo coffee, but regardless of geographical location, cultivation methods, and coffee flavor, southern Guji stands out as unique, quite different from Sidamo and Yirgacheffe. After years of effort to persuade the Ethiopian government, Guji has finally been properly distinguished from Sidamo in regional designation.

Kayon Mountain Farm is family-operated and has a special license that allows "direct" trade with foreign countries. In Ethiopia, the vast majority of small farmers obtain coffee seedlings from the government and must therefore sell coffee through the "Ethiopia Commodities Exchange." Kayon Mountain has its own washing station, hulling facility, controls all post-processing procedures, strictly maintains coffee quality, and can export directly. The farm grows local indigenous coffee trees, originating from the native forests of western Ethiopia, and gradually spreading to other producing regions such as eastern Harar or southern Guji.

In the world of coffee, quality has always been our first priority, so we also want to introduce coffee producers with this philosophy to everyone.

We have always emphasized the importance of fresh green coffee beans, so the coffee we purchase must be from the current season.

Ethiopia's harvest period is from November to February each year. Adding processing and transportation time, the arrival time in Hong Kong is May.

Needless to say, we have already confirmed this year's Ethiopian coffee purchase. As for what kind of coffee it is, let me keep it a secret for now!

This year is particularly special for Ethiopia, this coffee paradise. Besides being a bountiful harvest year, there have also been major changes in coffee policy!

If you have heard of the ECX (Ethiopia Commodity Exchange) system, you know it's the main trading method for Ethiopian coffee.

But it also limits direct communication between coffee farmers and buyers, as well as coffee traceability. That's why Coco has always focused exclusively on single-estate coffee beans.

However, early last week, the Ethiopian government announced major reforms to the ECX system! Although the ECX system still exists, multiple relaxations have been made to give buyers opportunities to directly purchase coffee from farmers!

This reform has dramatically changed the Ethiopian coffee ecosystem. We can foresee coffee farmers establishing long-term cooperative relationships with international buyers, and foreign investment will further advance local coffee development.

Of course, these reforms may bring new problems, but basically most roasters or green bean traders hold positive opinions about these changes!

The editor is also very excited about this change, hoping to see further improvements in Ethiopian coffee quality and allowing more coffee farmers' efforts to be recognized by everyone.