Ethiopia Kayon Mountain NATURAL
|Variety||74110 & 74112|
1900 - 2200 masl
|Nov - Jan|
|Flavours||Cherry l Chocolate l Lime|
This is our third year working with the Kayon Mountain Coffee Farm in Guji, Ethiopia. The 74110 & 74112 varieties grown at Kayon Mountain were selected by the Jimma Argriculture Research Center from trees originating in the Metu Province. They were chosen for their disease resistant properties but have shown high quality results in the cup. This natural process lot is Fruity & Fun. It has loads of red berry flavour, a good chocolate base and a touch of citrus to add a little something to the mix.
From the importer:
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.