The Kayon Mountain farm was established in 2012 with the aim of producing top quality coffees whilst remaining environmentally and socially responsible. The farm is situated in the south part of Ethiopia in the Oramia region, Guji zone which is around 320 miles from the country’s capital Addis Ababa.
New heirloom coffee has been planted on the 240 hectare farm owned by Ato Esmael and his family. The coffee sits in fertile sandy clay loam soil beneath a natural forest canopy which acts as a shade defence for the coffee plants beneath. Organic processes are used on the farm with animal dung being the main source of fertilizer.
Members of the local community are hired to pick the coffee at the time of harvest between October and February. The natural coffee produced by the Kayon Mountain farm is the highest quality speciality grade coffee. The process involves meticulous inspection. The cherries are selected by hand prior to drying and turned regularly over a period of 14 to 28 days depending on the weather. The turning ensures that the drying coffee remains free of mould and over fermentation. If the coffee over ferments it will most certainly cup a lot lower and fetch a lower price at auction.