Ethiopia Kayon Mountain

Country: Ethiopia

Farm: Kayon Mountain

Process: washed

Notes: peach | honey | grape

Roasted for

Who would have thought that there are people in Ethiopia who care about social responsibility? Well, Ato Esmael and his family dreamt of cultivating a high quality coffee in an ecological manner, so back in 2012, they have established The Kayon Mountain Coffee Farm.

The farm is situated in the Southern part of Ethiopia, in the Oromia region, Guji Zone which is about 320 miles  from the capital city, Addis Ababa. The Guji area has lent its name to a recent range of beautiful coffees exported from Ethiopia.

Historically it has been exported as a Sidamo type, but after many years of lobbying, the Ethiopian government has granted Guji its own geographical distinction.

While the cup profile is quite similar to Sidamo coffees, some people feel that there is a “little something special” in the terroir of Guji. Naturally, one cannot ignore the organic processes they use on the farm. Sand and dung have helped various wines become famous over the ages; Ato knew it was the winning hand for coffee, too.

New Heirloom coffee trees have been planted on this 240 hectare plot in fertile sandy clay loam soil beneath the canopy of a natural forest, dung being the main source of fertilizer that feeds the terroir. The coffee is harvested from October to February by people from local villages.

Some of it is washed, fermented and dried on raised beds and the rest is left for the production of high quality natural processed coffee. Freshly picked coffee cherry is washed with the low density beans being channelled away for a lower grade.

The clean high grade coffees are then placed onto raised beds where for around 12 to 20 days’ drying time it is meticulously hand-turned and picked over to remove any defect beans.

Finally, the dried cherries are milled to reveal the beautiful natural processed coffee beans which undergo further sorting to remove any remaining defect beans. Most probably, you couldn’t care less about the cleaning process of this superior coffee that has landed in your cup, dear reader, but its taste commands your taste buds and the Guji name will stick to your mind, and if you ever get to Ethiopia, shake Ado Esmael’s hand for Bob, too. And make sure to wag your tail strongly while you’re at it.