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What do you want most from coffee? Thats what you get most from Mountains.
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Taste Of Coffee From Its Origin

Kayon Muntain coffee farm plc grows and processes arabica coffee from its own farm and smallholder farmers organised around the processing sites found in East and West Guji zones of Ethiopia. Kayon processes, packs and exports both washed and sun-dried arabica coffee to international market.
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Guji Shakiso Mansiti

Guji coffee has a particular terroir in terms of topography, culture, and flavors while retaining typical traits like sweet peach and chocolate aromas.
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Guji Shakiso Sawana

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Guji Shakiso Taro

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Guji Shakiso Maku

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Guji Shakiso Jigessa

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Guji Shakiso Hokata

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Guji Shakiso Wesi

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Guji Shakiso Ebicha

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Guji Uraga Haro Yabitu

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Guji Hamballa Bowa Bonu

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Guji Hamballa Dimtu

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Guji Hamballa Genet

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Guji Hamballa Dari Kidame

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Guji Hamballa Kukiso

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Guji Hamballa Halaka

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Guji Hambela Goro Badessa

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Guji Hamballa Buliye

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Guji Hamballa Alona

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Guji Hamballa Buku

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Guji Hamballa Buku Abel

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Why Choose Us

“ What do you want most from coffee? That is what you get most from Mountains”

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Environmentally Friendly

Dedicated Support

Professional Team

Reasonable Price

Quickly And Efficiently



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.


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. 

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We Export What we Produce!


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