Palm sugar sweetness, blueberry, dried cranberry and peach, citrus peel, and green tea aroma.
Kayon Mountain farm is located in the southern Guji zone of Shakiso. Kayon Mountain farm is family owned and operated, and they process coffee from their farms as well as from outgrowers in the surrounding Kebeles (towns). Kayon Mountain farm have built out their own wet and dry milling facilities, handling all post-harvest milling themselves, and oversee quality management and preparation for export.
Like most of the country, the farm is planted in regional, distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. This particular lot was wet-processed, meaning that after the cherry is removed from the seed, the sticky mucilage layer that surrounds the bean is removed after fermenting for 24-36 hours in water, then dry on raised drying tables.
- Origin – Ethiopia
- Region – Shakiso, Guji Zone
- Farm – Kayon Mountain farm
- Attitude –
- Cultivar – Heirloom Cultivars
- Process – Wet process (washed)