Introduction of the associated Shakiso processing plant in Xidamo Coffee Guji producing area and Xiaqisuo Micro-producing area

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Product name: Guji Kaiyong Mountain Guji Kayon Mountain

Country: Ethiopia Ethiopia

Producing area: Guji Guji

Grade: Grade 1

Treatment method: sun treatment method Natural Process

Variety: Ethiopian native species Ethiopian Heirloom

Altitude: 1900-2200 m

Flavor: candied fruit, mint, apricot, green tea

Founded in 2012, Mount Kayong Farm (Kayon Mountain Farm) is located in the town of Odo Shakiso District in the Guji Zone district of Oromia State in southern Ethiopia, about 516km from the capital Addis Ababa. The total area of coffee cultivation is about 300ha and the elevation is about 1900 to 2200 meters.

Coffee trees grow in a forest shaded by many big trees, and the soil is clay loam. Because Guji District maintains the culture of traditional agricultural ecology, it does not destroy the ecological environment because of planting, so that the area still maintains a large amount of forest land, thus improving the quality of coffee. Of the 300 hectares of planting land, 240 hectares are fully forested, and another 150 hectares of farmland in Kaiyong Mountain is located in the village of Sawana in the town.

Kaiyong Mountain Farm has BCS Eko garantie organic certification and obtained an export license for 16 years in 2015. In an environment with an average daily temperature of 30 degrees Celsius, an average night temperature of 15 degrees Celsius and an average annual rainfall of 1200 to 1400mm, Kayo staff take good care of the Ethiopian native species and Tibica coffee trees on the farm, with an average of 400coffee trees and banana trees planted on the farm. The coffee harvest period at Kaiyong Mountain Farm is from October to January of the following year.

There is a washing treatment plant and a sheller on the farm. The water source of the washing treatment comes from two springs on the farm, which are washed with Agard pregraded machin. The time for coffee to stay in the fermentation tank varies from 12 to 24 hours depending on the weather, and the used wastewater treatment is collected into the Lagon (large wastewater storage tank) for wastewater treatment. The fruit without pulp will be dried on the coffee bed for 12 to 20 days. The 250-bed-high coffee bed is used for drying and will be stored in the warehouse in the Shakiso processing plant when it is finished. Kaiyong Mountain has another warehouse in the Ethiopian capital, Addis Ababa, to make final preparations before the exit.