Ate Esmael and his family began Kayon Mountain Coffee Farm in 2012 with the mission to produce the best quality in a sustainable way. He has since created a top notch, organic, 240 hectare farm in Ethiopia's souther region of Oromia in the now famous Guji zone. Guji has not traditionally produced as well known coffees as Yirgacheffe; but, as part of the Sidama region, it has a profile that is standing out and receiving special notoriety. Ate's farm features sandy, clay loam that he planted under a natural shade canopy. The farm follows strict organic practices as certified by German company BCS ECO GARANTIE PL's organic standards. 

While our washed version from Kayon Mountain was a finalist last year (first ever from NJ!), this year's naturally processed won the Good Food Awards! The beans were left to undergo mild fermentation in the sun as they dried on raised beds for 2-3 weeks. The dry time is slow to not compromise quality and the beans are regularly turned by hand to prevent any defects from emerging. Defective beans are hand sorted during this phase as well to ensure a near perfect coffee.