from 8.50

Town: Jimma
Region: Guji, Oromia
Altitude: 1600 - 2100 masl

Varietal: Heirloom
Process: Natural

Cup profile: Juicy, strawberry, sugar cane, tropical fruit, dark forest honey


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The Kayon Mountain Coffee Farm was established in 2012 with the aim of producing top quality coffee in a socially and environmentally responsible manner. The farm is is privately owned by Ato Esmael and his family and it is situated in the southern part of Ethiopia in the Guji Zone of the Oromia region. Previously classified as Sidamo coffees, the Ethiopian government has recently decided for a geographical distinction of coffees from the Guji Zone.

New Heirloom coffee trees have been planted on this 240 hectares plot in fertile sandy clay loam soil beneath the canopy of a natural forest. Organic processes are used on the farm with animal dung being the main source of fertilizer. The coffee is a harvested by people from local villages. Some of it is washed, fermented and dried and the rest is left for the production of high quality natural processed coffee such as this lot. Freshly picked cherries are washed with the low-density beans being channeled away for a lower grade. The clean high-grade coffees are then placed onto raised beds and dried for around 12 to 20 days. During the drying time it is meticulously hand-turned and picked over to remove any defective beans. Finally the dried cherries are milled and undergo further sorting to remove any remaining defect beans before they are ready for export.