A washed Ethiopian coffee from the Monte Kayon farm, operated by the Ismael Hassen family, located in Taaroo, southern Guji zone of Shakiso, at 2,100 meters above sea level. The Heirloom variety is fermented for 24–36 hours in water and dried on raised beds. Scored 90 points in cupping, this coffee offers floral notes of gardenia, caramel sweetness, tropical fruits (mango), red berries (blueberry), jasmine tea, honey cookie, yellow lemon, and passion fruit as it cools.
