This is an Organic Grade 1 natural coffee from the Kayon Mountain farm located in the Guji zone of Ethiopia’s Shakiso district. The Kayon Mountain Farm, owned by Esmael Hassen, harvests about 300 hectares of its 500 hectare farm and uses its own wet and dry mills for processing. Elevation ranges from 1900 to 2200 meters above sea level (masl) and variety is entirely Ethiopian Heirloom.
After harvest, cherries are machine pulped and fermented for 24 to 36 hours. The beans are then dried on African beds for 12 to 20 days. Kayon Mountain Farm keeps one washing station and one dry huller in the Shakiso District and has a sister company in the Guji/Kercha District, with two washing stations and a dry huller. All stations and hullers are committed to exporting traceable coffee.
Method Of Natural And Washed Coffee Processing
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
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.