Kayon Mountain, Ethiopia Guji G1 - Light Roast

Kayon Mountain, Ethiopia Guji G1 - Light RoastHigh in the forested hills of Ethiopia's Oromia Region, the Kayon Mountain Farm has quietly become one of the Guji zone's most celebrated estates. Established in 2012 by Ato Esmael Hassen and his family, this 240 hectare, organic certified farm grows beneath a canopy of native forest at elevations between 1,900 and 2,200 meters, where cool mountain air, volcanic influenced soils, and indigenous heirloom varieties produce coffees with Guji's signature

High in the forested hills of Ethiopia's Oromia Region, the Kayon Mountain Farm has quietly become one of the Guji zone's most celebrated estates. Established in 2012 by Ato Esmael Hassen and his family, this 240-hectare, organic-certified farm grows beneath a canopy of native forest at elevations between 1,900 and 2,200 meters, where cool mountain air, volcanic-influenced soils, and indigenous heirloom varieties produce coffees with Guji's signature profile of pronounced fruit, refined florals, and articulate sweetness. This Grade 1 lot is hand-harvested by neighboring villagers, then sun-dried on raised beds for 12 to 20 days and meticulously sorted to perfection. The result is a quintessentially Ethiopian natural: intensely sweet and unmistakably floral, with layered notes of ripe strawberry and blueberry, jasmine and orange blossom on the nose, bright meyer lemon acidity, and a finish that softens into honeyed peach and cocoa.

ORIGIN: Ethiopia

REGION: Guji Zone, Oromia (Kayon Mountain Farm, Shakiso District)

ROAST: Light (11.5% DTR)

TASTING NOTES: Fruit Punch • Pineapple • Crisp Acidity

PROCESS: Natural / Dry Processed — sun-dried on raised beds for 12–20 days

ELEVATION: 1,900 – 2,200 meters

VARIETY: Ethiopian Heirloom

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We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 40 days after roast.