Our Coffee
Taste Of Coffee From Its Origin

Guji Shakiso Mansiti
Grade 1,2,3

Guji Shakiso Sawana

Guji Shakiso Taro

Guji Shakiso Maku

Guji Shakiso Jigessa

Guji Shakiso Hokata

Guji Shakiso Wesi

Guji Shakiso Ebicha

Guji Uraga Haro Yabitu

Guji Hamballa Bowa Bonu

Guji Hamballa Dimtu

Guji Hamballa Genet

Guji Hamballa Dari Kidame

Guji Hamballa Kukiso

Guji Hamballa Halaka

Guji Hambela Goro Badessa

Guji Hamballa Buliye

Guji Hamballa Alona

Guji Hamballa Buku

Guji Hamballa Buku Abel
Why Choose Us
“ What do you want most from coffee? That is what you get most from Mountains”

100% Guarantee

Environmentally Friendly

Dedicated Support

Professional Team

Reasonable Price

Quickly And Efficiently

METHOD OF NATURAL AND WASHED COFFEE PROCESSING
1 WASHED PROCESSING METHOD
Kayon mountain coffee farm has its own wet mill which has a capacity to produce 5000kg/hour. The production goes on everyday for 90 days. Firstly, red cherries are picked and delivered to the wet mills. Secondly, before pulping the cherries, hand-sorting is done to remove unripe, overripe, or damaged fruits in order to enhance the quality and sweetness of the cup. Thirdly, the cherries are then pulped to separate parchment coffee from the pulp. Finally, the grader separates heavy and light coffee with parchment. Heavier beans are superior in quality and they deliver a sweeter cup than the light ones.
2 NATURAL PROCESSING METHOD
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 consistently turned over until they evenly dry. If some of the cherries are not dried enough they will give a moldy and over fermented flavour to the cup. 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 enhances the blueberry characteristic in the coffee.