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.
