Origin | Ethiopia
Region | Shakiso, Guji 
Farmer(s) | Kayon Mountain Estate 
Variety | GujiHeirlooms
Masl | 1,900 - 2,200m
Process | Natural
Harvest  | 2024/25
 
Although the Kayon Mountain Farm was only established in 2012, members of the estate come from generations of coffee producers who have been selling their coffees through the Ethiopian Coffee Exchange(ECX) for decades.  Located in Oromia's Shakiso region, Kanyon Mountain is spread over a mountainous 500 hectares of land producing 300 tonnes of coffee each harvest season.  
 
Our natural Ethiopians undergo a great amount of care to ensure the highest quality cup. Workers at Kayon Mountain ferment naturals up to 36 hrs before allowing them to slowly dry between 12-20 days.  This slow drying process allows for the heirloom varieties to cure, locking in complex tropical and fruity flavors which Guji Naturals are known for across the world. We have coined this as the "Guji effect". 
 
Here at Sepia, we always introduce our natural Kayon Mountain in Winter. Its rich, full bodied cup profile holds us over until the new harvest arrives in Spring/Summer. 
 
Cup Score | SCA 87
Cup Profile | blueberry, tangerine citrus, creamy milk chocolate on the finish 
Brewing Methods | espresso, filter, manual pour-over, press