Ethiopian Guji Kayon

Natural processed Ethiopian finest coffee from the Guji Zone in Ethiopia
This coffee is naturally prepared, which entails drying coffee cherries outside in the sun on patios or raised beds. The cherries are stirred and raked throughout the day to keep them from rotting; at night or during downpours, they are covered. 4-6 weeks may pass during this process. It is a common technique for processing coffee. This method is what gives the coffee its lovely flavor clarity. It’s a delicious, energizing cup.
These beans come from one of the most intriguing coffee-producing places in the world, the Kayon Station in Ethiopia’s Guji Zone. The different flavor profiles produce complex yet well-balanced sensations. The culture of the area has a long history that includes coffee cultivation. Our beans are an indigenous heirloom variety that come from.