Ethiopia Guji G1 Organic Natural - Kayon Mountain

Sweet, chocolate syrup, strawberry jam, blueberry, boysenberry
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Bag Weight 60 Kg Bags
Harvest Season 2021/22
Status Spot
Lot Number P609383-1
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    About This Coffee

    This is a Grade 1, Organic Certified Arabica coffee from The Kayon Mountain Coffee Farm in the Guji zone of Ethiopia's Oromia Region. Established in 2012, the farm began with the aim of producing high quality coffee in a socially and environmentally responsible manner; it is privately owned by Ato Esmael and his family. The farm is a 240 hectare plot in fertile sandy clay loam soil beneath a canopy of natural forest. 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. 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
    Harvest Season 2021/22
    Coffee Grade ETH CA NAT GUJ G1
    Bag Type Grain Pro / Ecotact
    Plant Species Arabica
    Processing Natural/Dry Processed
    Variety Ethiopia Heirloom Varieties
    Region Guji
    Farm Name Kayon Mountain Farm
    Growing Altitude 1900-2200m

    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
    • Plant Species Arabica
    • Variety Ethiopia Heirloom Varieties
    • Coffee Grade ETH CA NAT GUJ G1
    • Growing Altitude 1900-2200m
    • Country of Origin Ethiopia
    • On Sale No
    • Top Lot Yes
    • CTRM Contract Number P609383-1