Ethiopia Odo Shakiso

Kayon Mountain Coffee Farm holds both Rainforest Alliance and USDA Organic certifications. Their commitment to organic farming includes using compost and natural fertilizer, much of which is produced in their own nursery. 

In the nursery, Kayon Mountain cultivates not only native trees, but also coffee seedlings to provide 135+ outgrower farms with coffee plants. The relationship between Kayon Mountain Coffee Farm and these outgrower farmers is mutually beneficial. Kayon offers seedlings, as well as training in coffee cultivation, and the outgrowers utilize Kayon Mountain's mill for the processing of their own cherries. 

Of the 500 hectares that makes up Kayon Mountain Coffee Farm, only half are used for coffee cultivation. The other half preserves a wild forest ecosystem dominated by acacia trees, as well as other native species. Their shade grown arabica coffee benefits greatly from this practice.

Additionally, they are actively helping the community transition from wood and coal to electricity through infrastructure projects, further combating deforestation and paving the way for more sustainable energy practices. 

Ethiopia is the birthplace of Coffea Arabica and boasts a coffee culture unmatched anywhere in the world. Nearly 20% of global coffee farms are found in Ethiopia, where coffee generates 24% of the country's export income. What makes Ethiopian coffee truly special is its diversity - a blend of naturally evolved local landraces (naturally occurring coffee varietals) and high quality varietials developed by the Jimma Agriculture Reasearch Center (JARC). 

Both varietals 74110 and 74112 are descendents of Ethiopian landraces (or heirloom) coffee. Developed by JARC in the 1970s, these varieties were selected for their resistance to coffee berry disease and their ability to thrive in Ethiopia's unique climate and soil. JARC's work ensures that farmers produce healthy coffee plants, improving their yield and ensuring the highest quality beans. 

Coffee quality can be evaluated by two main components - cultivation and processing. Once Kayon Mountain's prized coffee cherries have ripened, employees handpick from 9am-5pm. This hands-on method ensures that each cherry is of the quality that the world has come to expect. 

Kayon Mountain's natural coffee processing begins the day the cherries are picked. They are carefully dried on raised bed and rotated regularly to ensure even drying. This meticulous process enhances the coffee's vibrant fruity and floral flavor.