Ethiopia Guji G1 Organic Natural - Kayon Mountain
|Bag Weight||60 KG BAG|
About This Coffee
Introducing this arrival from the Kayon Mountain Coffee Estate in Ethiopia's Oromia region.
Kayon Mountain was established in 2012, and began with the goal of producing high quality coffees while maintaining social and environmental progress in their community. The estate is privately owned by Ato Esmael and his family.
Coffee is harvested from October to February by members of local villages. Some of it is washed, fermented and dried on raised beds and the rest is left for the production of high quality natural processed coffee. The farm is a 240 hectare plot in fertile sandy clay loam soil beneath a canopy of natural forest.
Freshly picked coffee cherries are washed with the low density beans being channeled away for a lower grade. The clean high grade coffees are then placed onto raised beds where for they dry for 12-20 days, before being hand-turned and picked over to ensure perfection.
|Country of Origin||Ethiopia|
|Coffee Grade||ETH CA NAT GUJ G1|
|Bag Type||Grain Pro / Ecotact|
|Variety||Ethiopia Heirloom Varieties|
|Farm Name||Kayon Mountain Farm|
History of Coffee in Ethiopia
Coffee is ancient in Ethiopia, but coffee farming is not. By the end of the 9th Century coffee was actively being cultivated in Ethiopia as food, but probably not as a beverage. It was the Arab world that developed brewing. Even as coffee became an export for Ethiopia in the late 1800’s, Ethiopian coffee was the result of gathering rather than agricultural practices. A hundred years ago, plantations, mostly in Harar, were still the exception, while “Kaffa” coffee from the southwest was still harvested wild. In 1935, William Ukers wrote: “Wild coffee is also known as Kaffa coffee, from one of the districts where it grows most abundantly in a state of nature. The trees grow in such profusion that the possible supply, at a minimum of labor in gathering, is practically unlimited. It is said that in south-western Abyssinia there are immense forests of it that have never been encroached upon except at the outskirts.”
Growing Coffee in Ethiopia
As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people. All specialty grade Ethiopian Coffee is grown above 4,000 feet and most above 6,000. In the highlands of Sidamo and Yirgacheffe, coffee can grow above 7,000 feet.
- Status Spot
- Region Guji
- Farm Name Kayon Mountain Farm
- Processing Natural/Dry Processed
- Bag Type Grain Pro / Ecotact
- Certifications Organic certified
- Plant Species Arabica
- Variety Ethiopia Heirloom Varieties
- Coffee Grade ETH CA NAT GUJ G1
- Growing Altitude 1900-2200m
- Ctrm Region Guji
- Country of Origin Ethiopia
- Warehouse Continental NJ
- On Sale No
- Top Lot Yes
- CTRM Contract Number P609384-1