This is a grade 1, organic certified Arabica coffee from The Kayon Mountain Coffee Farm in the Guji zone of Ethiopia’s Oromia Region. Established in 2012, the farm started with the aim of producing high-quality coffee in a socially and environmentally responsible manner; it is privately owned by Ato Esmael and his family.
The farm is a 240-hectare plot in fertile sandy clay loam soil beneath a canopy of natural forest. The farm is organically certified and uses animal dung as its main source of fertilizer. 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. The freshly picked coffee cherry is washed with the low-density beans being channeled 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.