In the Guji Zone of the Shakiso District, Kayon Mountain Farm rises from 1,900 to 2,200 meters. The farm grows heirloom Typica trees under organic, EU NOP & JAS, and Café Practice certifications. After harvest, cherries are machine pulped and fermented for 24 to 36 hours. The beans are then dried on African beds for 12 to 20 days. Kayon Mountain Farm keeps one washing station and one dry huller in the Shakiso District and has a sister company in the Guji/Kercha District, with two washing stations and a dry huller. All stations and hullers are committed to exporting traceable coffee.
Coffee Details
Origin: Guji, Oromia
Altitude: 1900-2220 MASL
Varietal: Heirloom Typica
Process: Natural, Dried on Raised Beds
Ethiopia is perhaps one of the best known coffee growing countries and rightly so as it is the genetic birthplace of the coffee tree. Ethiopian coffee shares a medium to full body, bright acidity, floral aroma and notes of berries and wine.
Choosing a selection results in a full page refresh.
Opens in a new window.
Robert Hall
Very tasty espresso
Enjoying this as an espresso in milk based drinks!
Karmadillo
Cinthia E
Yum!
I love it.
Karmadillo
Robert Hall
Very tasty espresso
I really like this as an espresso in milk based drinks!
Stella Cometa
Alfred Meyer
Thank you for the great coffee and great service. It is really appreciated.
Emporium
Shawn Neville
Damn good.
Title says it all. We’ve been drinking Cuvée Karmadillo for years—since it showed up in a coffee subscription. Order subscription with Cuvée and never looked back. Always have a bag at the house when we want a great cup we can rely on. Sweet, rich, and always delicious.
