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.
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Richard Schreib
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Excellento
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Mike Eden
Karmadillo is my karma
Karmadillo is my way to start my day…you need GOOD karma to face today’s world 😇
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Miranda Strait
Medium /classic emporium
Tried cuvee for the first time. It was very smooth and I loved the flavor but normally like my coffee a bit more robust so I will give the other coffee I purchased from Cuvee a try and see if its more my style:) Great product overall! So excited to try other flavors from this company!
