Ethiopian Coffee Beans | Ethiopian Coffee Growing Regions | Guji Kayon Mountain Farm Washed

Ethiopia Guji Kayon Mountain Washed

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Coffee Details

Country of Origin: Ethiopia

Region: Guji

Farm: Kayon Mountain

Producer: Ato Esmael and his family

Altitude: 1900-2100 meters

Variety: Ethiopia Local heirloom

Processing Method: Washed

Kayon Mountain Farm, Guji

Single farm coffees are quite rare in Ethiopia, and this Kayon Mountain is one of them. The farm is located in Guji, and although its flavor profile shares some similarities with Sidamo, it remains distinctly different. The high altitude and complex, diverse heirloom Typica varieties give this Kayon Mountain Farm coffee rich floral and pear notes, making it truly exceptional. This represents the final batch of exceptional Ethiopian coffee from 49th.

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

The local ethnic group in Guji is the Guji Oromo people, and coffee serves as the core crop cultivated by this highland community. In the past, Guji coffee was exported as Sidamo coffee. However, regardless of geographical location, cultivation methods, or coffee flavor profiles, southern Guji stands out as unique, distinctly different from both Sidamo and Yirgacheffe. After years of persistent efforts to persuade the Ethiopian government, Guji has finally been officially recognized and distinguished from Sidamo in regional designation.

Kayon Mountain Farm is family-operated and holds a special license allowing for "direct" trade with foreign markets. 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 operates its own washing station and hulling facility, maintaining complete control over all post-harvest processing procedures, strictly overseeing coffee quality, and enabling direct export. The farm exclusively cultivates local heirloom coffee varieties, originating from the primary forests of western Ethiopia, which subsequently spread to other regions such as Harar in the east or Guji in the south.

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. After thorough washing, the beans are placed on raised African beds to dry.

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