Organically Grown, Heirloom Beans from Ethiopia

Ethiopian coffee, fair trade, coffee, coffee beans, process, drying coffee

  • Country: Ethiopia
  • Region: Guji Zone, Oromia
  • Farm: Kayon Mountain Coffee Farm
  • Variety: Heirloom
  • Altitude: 1900 - 2100 masl
  • Processing Method: Natural (Organic)

Two  men working on an Ethiopian coffee farm. Picking coffee berries from coffee trees/plants.  Ethical coffee, organically grown

The Kayon Mountain Coffee Farm is owned by Ato Esmael and his family

Situated in the southern part of Ethiopia in the Oromia region, Guji Zone (about 320 miles from the

capital city, Addis Ababa), it was established in 2012 with the aim of producing top quality coffee, in a socially and environmentally responsible manner. 

 Ethiopian coffee berries being sorted and spread out on drying beds, by Ethiopian women in the Guji Zone, Oromia.

Guji is a recent addition to the range of beautiful coffees being exported from Ethiopia. Historically it has been exported as a Sidamo type, but after many years of lobbying, the Ethiopian government has granted Guji its own geographical distinction. While the cup profile is quite similar to Sidamo coffees, some people feel that there is a “little something special” in the terroir of Guji.

New Heirloom coffee trees have been planted on this 240 hectare plot in fertile sandy clay loam

soil beneath the canopy of a natural forest. Organic processes are used on the farm with animal

dung being the main source of fertilizer. The coffee is harvested from October to February by

people from local villages.

This coffee is highly unusual, smooth and tangy, exhibiting flavours of:

 Strawberry Jam, White Chocolate, Blueberry,  and  Spiced Rum with a Violet Finish !!

Straw huts on an Ethiopian coffee farm


'The Birthplace of Arabica Coffee'

Among coffee-producing countries Ethiopia holds near legendary status, not only because it’s the “birthplace” of Arabica coffee, but also because it’s simply unlike any other place in the coffee world.  

The vast majority of coffee growing countries had the plant introduced as a cash crop through colonization. Whilst in Ethiopia growing, processing & drinking coffee has been part of everyday life for centuries, since the trees were discovered growing wild in forests & eventually cultivated.

The majority of Ethiopia’s farmers are smallholders & subsistence  farmers, with less than 1 hectare of land apiece; in many cases it is almost more accurate to describe the harvests as a “garden coffee,” as the trees do sometimes grow in more of a garden or forest environment, rather than what we imagine a farm to look like. 

There are some large, privately owned estates,  & co-operative societies comprising a mix of small & more mid-size farms, but the average producer here grows relatively very little for commercial sale.

“Garden coffee” is brought by a farmer, in cherry form, to the closest or most convenient washing station, where it is sold & blended with other farmers’ lots for  processing according to the desires of that washing station. 

Co-op members bring their coffee cherries to be received & weighed  at a co-operative washing station. There is more trace-ability back to the producer as they are registered members of the co-operative.

The flavour profile of Ethiopian coffees will vary based on a number of factors, including variety, process, and micro-region. As a general rule of thumb, natural processed coffees will have much more pronounced fruit & deep chocolate tones, often with a bit of a 'winey' characteristic & a syrupy body.

Washed coffees will be lighter & have more pronounced acidity, although the individual characteristics will vary.

The genetic diversity of Ethiopian coffee is unmatched globally. This gives rise to beautiful & complex flavour profiles; no other coffees are spoken of with more reverence, or romance. 


In Ethiopia coffee is commonly enjoyed as part of a “ceremonial” preparation; a way of gathering  around a table for conversation & community. 

The most senior-woman of the household roasts the coffee in a pan & grinds it fresh, before mixing it with hot water in a brewing  pot called a Jebena. 

She serves the strong liquid in small cups, then adds fresh boiling water to brew the coffee two more times.

The process takes about an hour from start to finish & is considered  to be a show of hospitality & society.


Growing Regions - Sidama (including Yirgacheffe), Harrar, Limu, Djimma, Lekempti, Wallega, Gimbi

Common Varieties - Heirloom Ethiopian varieties including Kudhome, Gesha, Djimma, and others

Processing Method/s - Washed, Natural

Harvest Period - October–January