Ethiopian coffee beans | Ethiopian coffee producing areas | Guji Kaiyong Mountain Farm washing

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Ethiopian Coffee Bean Gujikayong Mountain Farm Washing

Ethiopia Guji Kayon Mountain washed

Country of manufacture: Ethiopia

Production area: Guji Guji

Farm: Kayon Mountain Farm

Producer: Ato Esmael and his family

Altitude: 1900-2100 m

Local heirloom

Treatment method: washed

Kayon Mountain Farm

Single-farm coffee is rare in Ethiopia, and this Kaiyong Mountain is one of them. The farm is located in Guji. Although the flavor is similar to Sidamo, it is quite different. The high altitude and complex and diverse native species Tibika make this Kaiyong Mountain farm rich in floral and pear flavors, which is very special. This is the 49th last batch of wonderful Ethiopian coffee.

Kayon Mountain farm is located in the south of Guji producing area, near Shakiso. The 240-hectare farm was established in 2012 to produce top-quality coffee while balancing social and environmental responsibility.

Guji local ethnic group is Guji Oromo (Guji Oromo), coffee is the core crop cultivated by this alpine ethnic group. In the past, Guji coffee was exported as Sidama coffee. However, regardless of geographical location, cultivation method and coffee flavor, Guji trees in the south are quite different from Sidama and Yegashefi. After years of efforts to convince the Ethiopian government, Guji finally identified itself and distinguished itself from Sidama in the production area logo.

The farm is family-run and has a special license to trade "directly" with foreign countries. In Ethiopia, the vast majority of smallholder farmers obtain coffee seedlings from the government and must therefore sell coffee through the Ethiopia Commodities Exchange. Kaiyongshan has its own washing plant, shelling field, master all post-processing procedures, strictly control the quality of coffee, and can be exported directly. The farm grows indigenous coffee trees, originating in the native forests of western Ethiopia and spreading to other producing areas such as Hara in the east or Guji in the south.

This coffee is washed beans, after removing the fruit pulp, after 23-36 hours of fermentation process, let the mucus wrapped around the beans decompose, washed and placed on the elevated bed to dry.

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