What are the flavor characteristics of Ethiopian Coffee Beans from Kayon Mountain Farm in Guji Region?

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The Flavor Profile of Kayon Mountain Farm from Ethiopia's Guji Region

How to Brew Guji Natural Process Kayon Mountain by Pour-Over

Single farm coffees are extremely rare in Ethiopia, and this Kayon Mountain is one of them. The farm is located in Guji, and while its flavor profile has similarities to Sidamo, it remains quite distinct. The high altitude, complex and diverse local heirloom Typica varieties give this Kayon Mountain farm coffee rich floral and pear notes, making it truly exceptional. This is 49th's final batch of outstanding Ethiopian coffee.

Kayon Mountain farm is located in the southern part of the Guji region, near Shakiso. The farm spans 240 hectares and was established in 2012 with the purpose of producing premium coffee while simultaneously balancing social and environmental responsibilities.

The local people in Guji are the Guji Oromo, and coffee is the core crop cultivated by this highland ethnic group. In the past, Guji coffee was exported as Sidamo coffee. However, regardless of geographical location, cultivation methods, or coffee flavor, southern Guji stands apart, distinctly different from both Sidamo and Yirgacheffe. After years of effort to persuade the Ethiopian government, Guji finally received proper recognition and is now distinguished from Sidamo in regional designation.

Kayon Mountain farm is family-operated and holds special licenses allowing them to trade "directly" with foreign countries. In Ethiopia, the vast majority of small farmers obtain coffee seedlings from the government and must therefore sell their coffee through the "Ethiopia Commodities Exchange." Kayon Mountain has its own washing station and hulling facility, controlling all post-harvest processing procedures, strictly monitoring coffee quality, and can export directly.

The farm grows only local heirloom coffee trees, originating from the primary forests of western Ethiopia, which then spread to other regions such as Harar in the east or here in southern Guji.

This coffee is washed processed. After removing the fruit pulp, it undergoes a 23-36 hour fermentation process to break down the mucilage surrounding the beans, then is washed and placed on raised African beds to dry.

Kayon Mountain farm is located in Shakisso (the northernmost red dot in the center of the green area on the map). Also noteworthy on the map is the red area to its west, which is Hambella (no wonder the recorded flavor profile is so similar); further west, the yellow area represents the renowned Gedeo zone, where Yirgacheffe is located. (The light blue area above is current Sidamo, and the entire purple region is Guji).

According to information from Cafe Import, Kayon Mountain farm is one of Ethiopia's rare single farm coffees (since 2012), allowing them excellent management of most growing conditions (quite different from typical Ethiopian coffee). The farm has abundant native shade trees, covers approximately 240 hectares, and holds BCS ECO GARANTIE PL's organic standards certification.

They remind me of recent fusion trends in the coffee world, such as growing SL28 in Honduras, using dry process in rainforest environments, or planting Sudan Rume and Dilla Alghe in Costa Rica. This farm brings agricultural management practices from different terroirs to Ethiopia. (Speaking of which, wasn't taking Geisha to Panama the beginning of this trend!?) These interesting and courageous endeavors continuously expand our understanding of coffee and bring forth more and more wonderful flavors. In summary, Kayon Mountain farm is an exceptional farm that cannot be overlooked.

Coffee Details

Region: Guji

Farm: Kayon Mountain

Producer: Ato Esmael and his family

Altitude: 1,900-2,100 meters

Variety: Ethiopian Local Heirloom

Processing: Washed

Brewing Recommendations

FrontStreet Coffee recommends pour-over brewing.

V60 dripper, 15g coffee grounds, water temperature 89°C, Fuji grinder setting 4, water-to-coffee ratio close to 1:15.

30ml water for bloom, bloom time 30s.分段：Pour water to 130g, then stop. Wait for the water level to drop by 1/3, then pour again to 230g.

When brewing Limu, it's essential to control the brewing water temperature and time, otherwise it's easy to over-extract and develop undesirable flavors.

Important Notice :

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Tel:020 38364473