Kayon Muntain coffee farm plc is growing and processing Arabica coffee on its own farm and Organizing its own small holder farmers around the processing sites found in Guji areas and processes the coffee ( prepare coffee), pack and export both washed and sundried Arabica coffee to the international market. At our processing unit we hand pick fully ripe red cherries and start sun drying on the day of harvest by thinly spreading over raised bed. Undesirable objects like damaged fruits, coffee leaves and overripe beans will be carefully sorted by hand right on the bed. To ensure even drying and prevent fermentation, the beans will be raked at regular interval until the cherry is dried to a moisture content of 11.5%. This might take about 12-16 days depending on the weather condition. Company has its own environmental friendly coffee washing station, coffee huller, pulpier and warehouse and transport facilities. The wet processing will also be done with a maximum care to achieve the desired cup taste.


The natural process means that the beans are left to dry in the cherry after it is picked. This is a tricky process to do well, as the beans need to be turned over for a consistent and even drying. If some cherries are not dried it will give a moldy flavour to the cup as well as over fermented flavours. But when it is done well, it gives a sweet cup and a bigger body. In the case of kayon farm the natural process is what enhance the blueberry character in the coffee.
The Kayon dry mill has a capacity of hulling 1200kg/.The huller also grade the coffee by size and weight. After hulling hand picking is done to remove defective beans.


Kayon mountain coffee farm has its own wet mill and has a capacity to produce 5000kg/hour.
Every day Continuously for Almont 90 days red coffee cherries are picked and delivered to the wet mills. Before pulping hand-soring is done prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup. The coffee cherries are then pulped to separate parchment coffee from the pulp.The Grader separates heavey and light coffee with parchment.heavier beans are superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is fermented in tanks of clean water for 36–72 hours to remove the mucilage (sticky covering) by allowing it to ferment and detach from the coffee. The coffee is then re-washed and graded again by density in washing channels and soaked in clean water. After soaking drying of coffee takes place through three drying stages. Skin drying for 3 hours, slow drying for 3 days under plastic

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