Kayon Mountain Farm: Guji, Colombia
A Long-Awaited Return
It’s been a while since we’ve had an African coffee on our shelves, and we couldn’t be more excited to bring one back, especially this one. Kayon Mountain Farm is no stranger to our lineup, and for good reason. Quite possibly our most-loved coffee of the year, this naturally processed lot from Guji, Ethiopia, is back for another round. Bursting with sweetness and juicy, clean fruit flavors—think fruit punch, blueberry, and pineapple—it’s a vibrant, fruit-forward knockout you won’t soon forget.
Why This Coffee Stood Out
I’d been anxiously awaiting fresh crop samples from Kayon Mountain this season. We’ve carried coffees from this farm before, and they’ve always been some of my favorite (and most memorable) coffees from Ethiopia. When the samples landed on the cupping table, this lot immediately leapt out with a rush of big, ripe fruit juice. Out of a table of twenty coffees, it was the easiest “yes” I’ve ever made—no hesitation, just excitement to share it with you.
Flavor Experience
The Kayon Mountain Farm Natural is everything we love about fruit-forward coffees: remarkably clean, endlessly juicy, and unmistakably bold. With each cup, you’ll find layers of fruit punch, bursts of blueberry, and a tropical sparkle of pineapple. It’s one of those coffees we’ll be reminiscing about for a long time, and among all the incredible coffees we’ve sourced this year, it might just be the favorite so far.
About the Farm
This is a Grade 1, Organic Certified, natural-processed Arabica coffee grown at The Kayon Mountain Coffee Farm in Ethiopia’s Guji zone. Established in 2012, the farm is privately owned by Ato Esmael and his family, who set out to produce coffee both responsibly and sustainably. The farm spans 240 hectares of fertile sandy clay loam soil, shaded beneath a natural forest canopy. Harvested from October to February by members of local villages, the coffee undergoes meticulous processing: freshly picked cherries are washed, lower-density beans are separated out, and the high-grade cherries are dried for 12–20 days on raised beds. Throughout this process, the coffee is carefully hand-turned and sorted to ensure only the best beans make it through.
A Glimpse Into Ethiopia’s Coffee Heritage
Coffee may be ancient in Ethiopia, but the country’s history of cultivation is relatively young compared to its role as coffee’s birthplace. By the 9th century, coffee was already being cultivated as food, though it was the Arab world that developed brewing. For centuries, Ethiopian coffee was gathered more than it was farmed—much of it still growing wild in forests. Even today, Ethiopia remains the most diverse coffee origin on earth, home to hundreds of unique Arabica varieties, many of which are still undiscovered. The majority of Ethiopia’s coffee is grown by smallholders in high-altitude regions, often above 6,000 feet, in environments that allow coffee to thrive in its natural state.
Why We’re Excited
Kayon Mountain Farm represents everything we love about Ethiopian coffee: vibrancy, complexity, and a connection to the deep history of coffee itself. It’s a coffee that feels alive—clean, juicy, and fruit-forward in the best possible way. We’re thrilled to have it back on our shelves, and we think you’ll taste why it continues to be one of our absolute standouts.