Ethiopia Guji Kayon Mountain
Ethiopia Guji Kayon Mountain
Ethiopia Guji Kayon Mountain
Ethiopia Guji Kayon Mountain

Ethiopia Guji Kayon Mountain

Regular price $22.00 Sale

Ethiopia Kayon Mountain - Natural
Very berry, juicy, floral
12oz

This is our first experimental offering featuring unique coffees and one-off art work. We have our standard top lot production coffees that we try to keep year round for wholesale and cafe consistency. But we still wanted a way to offer fun and unique offerings for y'all to try. This is our first iteration of that. If all goes well, this will be the first of many.

Ethiopia Kayon Mountain is a coffee we've seen roasted around the country for months and had to give it a try. Full disclosure - We bought one bag so this first round is a very limited offering of 45 bags (25 online, and 10 in each shop). If we sell through those in a couple of days we'll order another bag so everyone can try it (we printed 100 labels total). Cheers.

Free shipping included.

About Kayon Mountain:

The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 kilometers south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.

Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. The farm competes with a nearby mining village for seasonal workers, so Ismael and his family tend to pay higher wages to their pickers in order to incentivize them returning year after year.

Kayon Mountain farm has a nursery on-site and utilizes shade (acacia and other indigenous trees) to protect the coffee as well as for creating compost to fertilize naturally. Ismael is meticulous about not only the structure and management of the farm itself but also the harvesting and processing. Both Natural and Washed lots are produced on the property.

Washed coffees are picked ripe and depulped the same day. They are fermented for 24–36 hours, weather-dependent, and then dried on raised beds. Natural coffees are picked, rinsed and sorted, and moved to the drying beds. In both cases, the drying can take between 12–20 days, also depending on the weather.


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