OUR COFFEE FARM

Our coffee farm is highly characterized by young trees planted on 240 ha land in fertile sandy loomy clay loam soil under naturally grown forest trees canopy. Our coffee management methods are depending on biological and organic way of production system. We use compost and animal wastes for fertlizing the soil, slashing, hoeing, pruning, stumping, desuckering, mulching and other biological weed and pest control methods. Our farm has been granted a certificate for organic coffee by German company called BCS ECO GARANTIE. 

We periodically provide range of training on organic certification, agronomic practices, harvest and post-harvest training to our techincal staff. We also provide refresher cources and on the job training as part of the skill building process.

The farm is situated at a best agro-ecological zone for coffee growing and is endowed with good quality genetic material as a signle source of Arabica typica coffee. At Kayon Mountain Coffee Farm, we hand pick fully ripped red cherries and start sun drying on the same day of the harvest by thinly spreading the cherries over raised beds.
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At Kayon Mountain Coffee Farm, we hand pick fully ripped red cherries and start sun drying on the same day of the harvest by thinly spreading the cherries over raised beds. Objected like damaged fruits, coffee leaves and overriped beans is carefully sorted by hand right on the bed. To ensure the even drying and prevent fermentation, the beans will be raked at regural interval until the cherry is dried to a moisture content of 12%. This total process may take about 12-16 days depending on the weather condition.
 
We have our own environmentally friendly coffee washing stations, coffee huller, pulpier, warehouse and transport facilities right at our farm. The wet coffee processing is also done with a maximum care to achieve the desired cup taste.