Kayon Mountain Farm Natural, Ethiopia

Kayon Mountain Farm.png
Kayon Mountain Farm.png

Kayon Mountain Farm Natural, Ethiopia

from 13.90

Elevation: 1900-2200 masl

Varietals: Heirloom Ethiopian

Region: Oromia, Shakisso 

Processing: Natural Fermentation

Roasted / Green:
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Ate Esmael and his family began Kayon Mountain Coffee Farm in 2012 with the mission to produce the best quality in a sustainable way. He has since created a top notch, organic, 240 hectare farm in Ethiopia's souther region of Oromia in the now famous Guji zone. Guji has not traditionally produced as well known coffees as Yirgacheffe; but, as part of the Sidama region, it has a profile that is standing out and receiving special notoriety. Ate's farm features sandy, clay loam that he planted under a natural shade canopy. The farm follows strict organic practices as certified by German company BCS ECO GARANTIE PL's organic standards. 

Most Kayon coffees is processed naturally (i.e., the beans are left to ferment in the fruit on raised beds in the sun), and this lot is no exception. The dry time is slow to not compromise quality and the beans are regularly turned by hand to prevent any defects from emerging. Defective beans are hand sorted during this phase as well to ensure a near perfect coffee.

The coffee is a classic natural from Sidama: lightly floral with intense, heavy fruits. The acidity is on the citric side ranging from meyer lemon to clementine, but balanced by a syrupy body and finishing with notes of chocolate sauce.

OQ's 2016 roast of the washed fermentation Kayon Mountain Farm was ranked as a Finalist (the first ever, from NJ!) in the Good Food Awards.