The Kayon Mountain Coffee Farm has been owned and operated by Ismael Hassen Aredo and his family since 2012. The farm has an on-site plant nursery and utilizes the shade of acacia and other indigenous trees to protect the coffee and create compost for natural fertilization.

Ismael is meticulous about the farm's structure and management, as well as the harvesting and processing. Washed coffees are picked ripe and depulped the same day. They are fermented for 24–36 hours, depending on the weather, and then dried on raised beds. Natural coffees are picked, rinsed and sorted, and moved to the drying beds. In both cases, drying takes between 12–20 days.

Ismael oversees a staff of 25 permanent full-time employees and 300 seasonal employees. Ismael and his family pay higher wages to their pickers to incentivize them to return year after year. The farm also offers free transportation services to its employees and financial support for building schools and administration buildings for their community.

Elegant, floral, and wonderfully tea-like, this coffee opens with delicate notes of jasmine and bergamot. A gentle, honey-like sweetness builds as the cup cools, accompanied by a lively acidity that brings to mind fresh white grapes and peach tea. Delicate yet expressive.