ETHIOPIA • ISMAEL HASSEN AREDO • SUGAR MOUNTAIN (ANAEROBIC NATURAL)

ETHIOPIA • ISMAEL HASSEN AREDO • SUGAR MOUNTAIN

PRODUCT DESCRIPTION

A little wild. A little unexpected. And an invitation to discover just how extraordinary coffee can become.

Sugar Mountain is where Phoenix Coffee celebrates the more adventurous side of specialty coffee, exploring distinctive processing methods and the remarkable flavours they can reveal.

This edition comes from Ismael Hassen Aredo and Kayon Mountain Farm in Ethiopia's Guji region.

Through a carefully managed anaerobic natural process, this coffee offers an expressive combination of wild berries, almond-like richness, and nostalgic candy-inspired fruit.

Think Wild Strawberry, Amaretto, and Fuzzy Peaches.

A coffee for curious palates and anyone who enjoys discovering something a little beyond the ordinary.

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FLAVOR PROFILE

Wild Strawberry
Amaretto
Fuzzy Peaches

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BEANOLOGY

ORIGIN: Shakiso, Guji, Oromia — Ethiopia
PRODUCER: Ismael Hassen Aredo
FARM: Kayon Mountain Farm
GENEALOGY: Local Ethiopian Landraces
ELEVATION: 1900–2200 Metres
PROCESSING METHOD: ANAEROBIC NATURAL

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BEANOGRAPHY

This edition comes from Ismael Hassen Aredo and Kayon Mountain Farm, located in the Shakiso district of Ethiopia's celebrated Guji coffee-growing region.

The farm is also responsible for the coffee featured in our In The Sun offering, but Sugar Mountain reveals a distinctly different side of its production.

While In The Sun celebrates the character of traditional natural processing, Sugar Mountain explores what happens when coffee cherries undergo a carefully managed fermentation in a low-oxygen environment.

Wild Strawberry introduces the expressive character of ripe berries, suggesting concentrated fruit sweetness with a pleasantly vibrant edge.

Amaretto offers an almond-like, liqueur-inspired flavour reference, evoking the richness and aromatic complexity associated with the classic Italian drink.

Fuzzy Peaches completes the experience with a playful combination of sweet peach and tangy candy-inspired fruit.

These are sensory tasting notes rather than ingredients added to the coffee.

One farm. One producer. Two distinctive approaches to coffee.

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ORIGIN

SHAKISO, GUJI, OROMIA — ETHIOPIA

Ethiopia occupies a remarkable place in coffee history as the birthplace of Arabica coffee and home to an extraordinary diversity of coffee varieties.

Located in southern Ethiopia's Oromia region, Guji includes high-elevation growing areas where coffee cultivation is deeply connected to local agricultural traditions.

This edition of Sugar Mountain originates from Kayon Mountain Farm, situated in the Shakiso district.

The farm operates across the villages of Taro and Sewana, at elevations ranging from approximately 1,900 to 2,200 metres above sea level.

These elevations form part of the growing environment in which the farm cultivates local Ethiopian landrace coffee varieties.

The term landrace refers to locally adapted plant populations that have developed through generations of cultivation and selection.

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PROCESSING METHOD

ANAEROBIC NATURAL

Sugar Mountain is produced using an anaerobic natural process, combining low-oxygen fermentation with the fruit-contact characteristics of natural processing.

ANAEROBIC FERMENTATION

Anaerobic fermentation takes place in an environment where oxygen is limited, typically through the use of sealed fermentation vessels.

These controlled conditions influence the activity of microorganisms involved in fermentation and can affect the development of flavour-related compounds.

According to the information supplied by our roasting partner, this particular coffee undergoes approximately seven days of low-oxygen fermentation, with temperature management and monitoring throughout the process.

Its results depend on several factors, including the coffee variety, fruit maturity, microorganisms, fermentation conditions, and subsequent drying.

NATURAL PROCESSING

Natural processing involves drying coffee cherries with the fruit surrounding the seeds.

During drying, the coffee remains in contact with the cherry's outer layers, which can contribute to the flavour characteristics associated with naturally processed coffees.

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PRODUCER SPOTLIGHT

ISMAEL HASSEN AREDO

KAYON MOUNTAIN FARM | ETHIOPIA

Behind this edition of Sugar Mountain is Ismael Hassen Aredo, whose work at Kayon Mountain Farm has contributed to the farm's reputation for producing distinctive Ethiopian specialty coffees.

Established in 2012, Kayon Mountain Farm is located in the Shakiso district of Ethiopia's Guji region.

Ismael Hassen Aredo and the families involved in the farm's operation have developed an approach to coffee production that emphasizes careful agricultural management and attention to processing.

Kayon Mountain Farm provides permanent and seasonal employment opportunities for people in neighbouring communities.

The farm has also been recognized for initiatives supporting workers and the broader community, including transportation assistance, competitive wages, and contributions toward local schools and infrastructure.

Environmental management is another part of the farm's approach.

Practices described by its coffee partners include protecting indigenous shade trees, using compost for soil management, and maintaining on-site nurseries.

For Phoenix Coffee, one of the most compelling aspects of this edition is its relationship to In The Sun.

Both coffees come from the work of Ismael Hassen Aredo at Kayon Mountain Farm.

Yet their different processing methods offer distinct sensory experiences.

In The Sun showcases a traditional natural process, with notes of Blueberry, Lemon Curd, and Strawberry Shortcake.

Sugar Mountain takes a different direction through anaerobic natural processing, presenting the notes of Wild Strawberry, Amaretto, and Fuzzy Peaches.

At Phoenix Coffee, we believe that recognizing producers means celebrating both their agricultural knowledge and their willingness to explore new possibilities.

Sugar Mountain is a reflection of that curiosity.

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WHOLE BEAN

Freshly roasted specialty coffee, available as whole beans.

“Legendary Things Arise From Fire!”™
Phoenix Coffee Company Inc.

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SHIPPING — ROAST. REST. SHIP.

At Phoenix Coffee, freshness and thoughtful preparation are at the heart of what we do.

Our coffees are roasted in scheduled batches, allowing time for the beans to rest before they reach your cup.

Once the freshly roasted coffee arrives at Phoenix, we carefully repackage and prepare each order for shipment.

Dispatch dates depend on the roasting schedule and when freshly roasted coffee reaches Phoenix. For current processing and delivery information, see our Shipping Policy.

Orders placed after a production cutoff may be included in the next roasting cycle. Supplier schedules, carrier transit times, and unexpected delays may affect when your order ships.

You'll receive a shipping confirmation with tracking information once your order has been dispatched.

Thank you for supporting thoughtfully sourced specialty coffee.

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PICK-UP ORDERS

If you've selected local pickup, please wait until you receive confirmation that your order is ready before travelling to the pickup location.

We'll let you know when everything is prepared.

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EXPLORE MORE COFFEES

Compare this adventurous processing style with In the Sun from the same producer, or browse our seasonal coffees.

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COFFEE EDUCATION

Explore processing and freshness with our single-origin flavour guide and coffee freshness and resting guide.