INTRODUCING ETHIOPIA BLUEBERRY JAM – A CELEBRATION OF ORIGIN & EXPRESSION

From the lush highlands of Guji, Ethiopia, comes a coffee that captures the vibrant, fruit-driven character the region is known for. Grown at Kayon Mountain Coffee Farm in Ethiopia’s Oromia Region, this single-estate lot reflects a deep commitment to quality, sustainability, and careful stewardship of the land.

Each cup opens with bold blueberry sweetness, followed by layers of tropical citrus and red fruit that bring brightness and energy to the profile. The finish is clean and juicy, offering clarity and balance while remaining expressive and lively. The result is a cup that feels dynamic yet refined, fruit-forward without being overwhelming.

Kayon Mountain Farm was established in 2012 by Ato Esmael and his family with the goal of producing exceptional coffee through responsible farming practices. Coffee cherries are hand-harvested by members of nearby villages, then carefully sorted before being dried slowly on raised beds for up to 20 days. This natural processing method allows the fruit character to fully develop, creating the signature sweetness and complexity found in every cup.

Our coffees are never flavored. Every note you taste is the natural result of expert cultivation, thoughtful processing, and our precision roasting approach.

COFFEE DETAILS AND BREW GUIDES

Origin: Ethiopia
Region: Guji, Oromia
Producer: Kayon Mountain Coffee Farm
Processing: Natural / Dry Processed
Variety: Ethiopian Heirloom
Elevation: 1900–2200 meters
Certification: Organic Certified NOP

POUR OVER BREW GUIDE

Brew Device: Origami with Cone Filter
Coffee: 18g of medium coffee (3 on Fellow Ode V2 / 425 microns)
Water: 300g at 205°F

Steps:
Rinse the filter with hot water and discard the rinse water.
Add 18g of coffee to the brewer.
0:00 – Spiral pour 60g of water to bloom the coffee, then swirl the coffee bed.
0:30 – Center pour 80g of water to reach 140g.
1:00 – Center pour 80g to reach 220g.
1:30 – Spiral pour 80g to reach 300g.

Goal Finish Time: 2:25–2:40

FELLOW AIDEN GUIDE

Click Here For Fellow Aiden Brew Profile

AUTOMATIC DRIP MACHINE GUIDE

Recommended Ratios:
6 cups water | 58g ground coffee
10 cups water | 95g ground coffee

Pro Tips:
✔ Use white flat-bottom filters whenever possible.
✔ Pre-rinse filters for the best taste.
✔ Coffee tasting sour? Grind finer to increase brew time.
✔ Coffee tasting bitter? Grind coarser to decrease brew time.

FRENCH PRESS GUIDE

Coffee: 30g of medium grind coffee
Water: 500g at 205°F

Steps:
Steep for 4 minutes.
Stir coffee and scoop off excess foam.
Plunge ¾ of the way to the bottom.
Pour coffee and enjoy.

AEROPRESS GUIDE

Coffee: 11g of medium-fine grind coffee
Water: 200g at 205°F

Steps:
Steep for 2 minutes with piston inserted.
Swirl coffee.
Steep for 30 seconds with piston still inserted.
Slowly plunge all coffee out.