Story

This is our second coffee from the Kayon Mountain Farm in East Guji, owned and operated by Ismel Hassen and his family. In 2012, Ismael and his family started Kayon Mountain Coffee Farm with a goal of producing exceptional, sustainable coffee. Today, they oversee their organic farm spanning 240 hectares (about 600 acres) in Ethiopia’s southern Oromia region, located in the now-celebrated Guji zone. Though traditionally less renowned than Yirgacheffe, Guji—part of the Sidama region—is earning recognition for its distinctive coffee profiles. Ismael's farm is set on sandy, clay loam soil and benefits from natural shade.

Natural coffees are picked, rinsed and sorted, and moved to the drying beds. The drying can take between 12–20 days, depending on the weather. Featuring both a washed and natural coffee from the same farm offers an opportunity to taste the difference between the two processing methods side by side.

As a general rule of thumb, natural processed coffees will have much more pronounced fruit, berry and deep chocolate tones, often with a bit of a winey characteristic and a syrupy body. Washed coffees tend to be lighter bodied, have more pronounced acidity, though the individual characteristics will vary. We think this is a beautiful representation of a natural processed Ethiopian coffee!