Light Roast Coffee - HEART

Expressive and exciting, this unique flavor profile has tasting notes of Fig, Grapefruit and Honeydew.

Recipe

Filter: 20g coffee / 260g water / 3min 30s

The Beans

Producer: Kayon Mountain Farm
City: Taro, Guji
Country: Ethiopia
Altitude: 1800 - 2100 MASL
Variety: Ethiopia Landraces
Process: Natural, dried on raised beds

Producer: Gondo Coffee Factory 
City: Kihoya, Murang'a
Country: Kenya
Altitude: 1900 MASL
Variety: SL 28, K7, Ruiru 11, Batian
Process: Fully Washed

About the Coffee

The Kayon Mountain farm, located in Ethiopia’s Oromia Region, Guji Zone, Shakiso woreda, Taro kebele, was established in 2012 by a family with a generation of coffee expertise. Spanning 150 hectares of fertile volcanic soil, the farm grows coffee intercropped with false banana trees, employing 30 permanent workers and up to 450 during the October–January harvest. It produces 3,500 coffee trees per hectare and focuses on sustainability, composting coffee pulp and minimizing waste.

The farm’s Taro washing station, a key processing site, allows local farmers to sell coffee at better prices, reducing travel burdens and creating jobs. It features a dry mill producing 15 bags of parchment coffee hourly, with hand-sorted cherries processed naturally (sun-dried) on raised beds for 15–18 days. This natural process, when executed well, enhances the coffee’s terroir with sweet, fruity flavors, though it risks mold or over-fermentation if not carefully managed.

Kayon Mountain emphasizes social responsibility, building a high school in Taro, distributing coffee seedlings, supporting farmers financially, and aiding a nearby orphanage school, fostering community development alongside premium coffee production.

Gondo Coffee, sourced from Kihoya, Murang’a County, Kenya, is crafted at the Gondo Coffee Factory, established in 1998. Grown on small 1-2 hectare farms near Mount Kenya, 727 producers hand-pick ripe red cherries during April-June and October-November harvests. Cherries undergo meticulous sorting to remove unripe or overripe ones, then are pulped same-day at the wet mill using Kananahu stream water. Fermented for 16-18 hours to remove mucilage, beans are washed, graded, and sun-dried on raised beds with moisture meters for consistent quality. The dry parchment is hulled, sorted, and bagged, yielding a coffee with vibrant, terroir-driven flavors.

Nestled in a region rich with wildlife (hawks, snakes) and native Neem trees, Gondo’s farms rely on sustainable water recirculation to protect local streams. Despite challenges like costly education and youth migration, farmers remain dedicated to producing exceptional coffee. Enjoy the bright, nuanced notes of this wet-processed coffee, reflecting Kihoya’s unique volcanic soil and meticulous craftsmanship.

___________________________________________________________________________

Our production and shipping day is every Monday, and we aim to ship coffee that is no older than one week at the time of shipping. Orders placed before 6:00 AM (ET) on Monday will ship the same day. Orders placed after this cut-off may be shipped later in the week or the following Monday, ensuring the coffee remains fresh within our one-week standard.