Kayon Mountain is an unusual farm in the remote backwoods of Guji. Most Ethiopian coffees are grown by smallholders (many merely families with a few coffee trees in their backyard); Kayon is over 1000 acres, and through grants and assistance, growing and increasing production every year. As a large farm, they bypass the Ethiopia Commodity exchange to export their own farm-specific coffee. Organically grown, the coffee is hand-picked, sorted, and carefully dried on raised beds in the traditional Ethiopian way. 

Notes of baking chocolate, blueberry pie, and snickerdoodle carry the front, while sweet citrus, cinnamon and nutmeg, and rose-like florals come through in the end. A sweet, fruity, floral cup that's good for any brew method!