Bright, sweeter, citrusy notes of Meyer Lemon and Palestinian Sweet Lime open the cup. The bright citrus quickly mingles with sweet notes of berries, which first creates the impression of tart raspberry and strawberry, but transitions into sweeter blueberry and dehydrated strawberry. Sweet floral honeysuckle, jasmine, and hints of peach with other stonefruits are present throughout the cup.

This coffee was grown in the legendary Guji Zone of southern Ethiopia, one of the country's most dynamic coffee-producing regions. While neighboring Sidama and Yirgacheffe have long been celebrated for their washed coffees, Guji has built a reputation for producing exceptional natural-process lots, often showcasing intense fruit-forward profiles and complex aromatics.
This particular lot comes from Kayon Mountain Farm, a family-owned and operated estate that spans approximately 600 acres of sandy loam soil, rich in nutrients and well-suited to slow, even cherry maturation. The farm is located in the highlands of Shakiso, where elevations reach over 6200’. This altitude, combined with cool temperatures and abundant shade, creates ideal conditions for producing dense, sweet, flavor-rich beans.
Kayon Mountain Farm is operated using organic farming practices. The coffee trees are intercropped with native shade trees, preserving biodiversity and supporting soil health. The family oversees the entire production process, from cultivation through processing, allowing them to maintain tight quality control and consistency across harvests.
For this lot, cherries were selectively hand-harvested and floated in water to remove lower-density fruit. The remaining ripe cherries were then dried in a single layer on raised beds for 12 to 20 days, with frequent turning to ensure even drying and to prevent over-fermentation.
Ethiopia is widely regarded as the birthplace of Arabica coffee, and its coffees remain some of the most sought-after in the world. Unlike many producing countries where coffee varieties are imported, Ethiopia boasts a vast range of locally adapted heirloom varieties that contribute to the diversity of flavors found in its coffees.

A 1:14 brew ratio with water of around 195-200°F yields balanced flavorful cups