The Kayon Mountain Farm, located within the Guji Zone of Ethiopia, was established in 2012 by family shareholders and second-generation coffee farmers. The 150-hectare property sits on a combination of volcanic red soil and deep sandy loam, which provides a bounty of nutrients for nearly 8 million coffee trees. After harvesting this lot, the Kayon Mountain Farm takes the cherries to their Taro washing station, which – despite its name – primarily uses the natural process to dry the cherries. As the berries are processed, leftover cherry pulp is gathered to make compost which will be used in the fields to reintroduce nutrients to the soil.  

 Kayon Mountain Farm's focus on sustainability extends beyond the production facility and into the local community. With the construction of the Taro washing station, they have generated job opportunities not only during harvest but year round. Local farmers who use the station save on time and the cost of travel, and receive better pricing for using the station. This focus on social responsibility has led Kayon Mountain to construct a local high school, distribute coffee seedlings to local producers in need, financially assist farmers during tough times and support an orphanage school in a nearby village.

 This lot is naturally processed; whole ripe cherries are dried on raised beds for 15-18 days and turned regularly to ensure even drying. The natural process increases a coffee's sweetness and fruity notes and in this particular lot from Kayon Mountain, this translates to strawberry and black cherry fruitiness with a creamy and jam-like body and a sweet vanilla finish. It’s a beautiful, sweet representation of an incredibly produced natural process Ethiopian coffee.