Ethiopia - Guji Kayon Mountain Coffee Farm - Natural
Regular price
$21.00
Grind Size
Notes of: Strawberry, cherry, pan dulce, cocoa nibs
Origin: Ethiopia
Region: Wenago district, Gedeo Zone, Southern Nations, Nationalities and Peoples’ Region, Ethiopia
Process: Full Natural
Sip. Smile. Experience Ethiopia’s Rich Coffee Heritage
Kayon Mountain isn’t just a farm, it’s the story of a community reclaiming its land and reimagining what Ethiopian coffee can be. Founded in 2012 by Ismael Hassen, a native of Kercha in the Guji Zone, the estate was born out of a commitment to organic farming, forest conservation, and local empowerment. Set deep in the highlands of the Odo Shakiso district, this 500-hectare farm sits between 1,800 and 2,100 meters above sea level and is surrounded by protected native forest - part of its founding mission.
In a country where coffee is typically grown by smallholders and traded through auctions, Kayon stands out. It’s one of the rare farms in Ethiopia that grows, processes, and exports its own coffee—allowing for full traceability and exceptional quality control. The team also sources cherry from 12 neighboring organic and Rainforest Alliance–certified farms, offering support, infrastructure, and a shared vision for sustainable growth.
Everything here is done with intention: indigenous cultivars bred for resilience, hand-picked harvests, careful sun-drying on raised beds, and final hand-sorting before export. More than a farm, Kayon Mountain is helping define the next generation of Ethiopian coffee—rooted in Guji’s land, culture, and future.
Where Coffee Began
Ethiopia is where coffee’s story begins, home to more indigenous coffee varieties than anywhere else in the world. With coffee still growing wild in lush forests, Ethiopian beans are known for their floral aromatics, bright acidity, and complex fruit-forward flavors. Nearly 95% of Ethiopian coffee is produced by smallholder farmers, many using traditional methods passed down for generations. The high elevations of Sidamo, Yirgacheffe, and Guji—often above 6,000 feet—create ideal conditions for slow-growing coffee, developing rich, nuanced profiles. Whether washed or naturally processed, Ethiopian coffee remains a global benchmark for quality, diversity, and tradition, reflecting the deep-rooted heritage of the land and its people.
Regular price
$21.00
Grind Size
Notes of: Strawberry, cherry, pan dulce, cocoa nibs
Origin: Ethiopia
Region: Wenago district, Gedeo Zone, Southern Nations, Nationalities and Peoples’ Region, Ethiopia
Process: Full Natural
Sip. Smile. Experience Ethiopia’s Rich Coffee Heritage
Kayon Mountain isn’t just a farm, it’s the story of a community reclaiming its land and reimagining what Ethiopian coffee can be. Founded in 2012 by Ismael Hassen, a native of Kercha in the Guji Zone, the estate was born out of a commitment to organic farming, forest conservation, and local empowerment. Set deep in the highlands of the Odo Shakiso district, this 500-hectare farm sits between 1,800 and 2,100 meters above sea level and is surrounded by protected native forest - part of its founding mission.
In a country where coffee is typically grown by smallholders and traded through auctions, Kayon stands out. It’s one of the rare farms in Ethiopia that grows, processes, and exports its own coffee—allowing for full traceability and exceptional quality control. The team also sources cherry from 12 neighboring organic and Rainforest Alliance–certified farms, offering support, infrastructure, and a shared vision for sustainable growth.
Everything here is done with intention: indigenous cultivars bred for resilience, hand-picked harvests, careful sun-drying on raised beds, and final hand-sorting before export. More than a farm, Kayon Mountain is helping define the next generation of Ethiopian coffee—rooted in Guji’s land, culture, and future.
Where Coffee Began
Ethiopia is where coffee’s story begins, home to more indigenous coffee varieties than anywhere else in the world. With coffee still growing wild in lush forests, Ethiopian beans are known for their floral aromatics, bright acidity, and complex fruit-forward flavors. Nearly 95% of Ethiopian coffee is produced by smallholder farmers, many using traditional methods passed down for generations. The high elevations of Sidamo, Yirgacheffe, and Guji—often above 6,000 feet—create ideal conditions for slow-growing coffee, developing rich, nuanced profiles. Whether washed or naturally processed, Ethiopian coffee remains a global benchmark for quality, diversity, and tradition, reflecting the deep-rooted heritage of the land and its people.
Humble roots from our San Francisco apartment
Sonreír began our San Francisco apartment, selling freshly roasted coffee to freinds and family, fueled by a love for great coffee and a desire to share it. What started as home roasting quickly evolved into a deeper commitment—to sourcing with intention, supporting smallholder farmers, and perfecting every batch.
From those early roasts at home to our small-batch production in Berkeley, our mission remains the same—creating coffee that connects, inspires, and brings a little more joy to every cup.
Small Batch Coffee Fresh-Roasted
At Sonreír, we believe great coffee is a journey and embrace the spirit of continuous improvement. Always refining our roasting process to bring out the best in every bean.
We roast small batches on our 5kg Probat gas roaster in Berkeley, CA. This hands-on approach ensures every cup delivers the vibrant flavors and joyful experience we strive for.