Kayon Mountain farm is located in the southern Guji zone of Shakiso. The people are known as Gujii Oromo, and coffee farming has been a core part of the culture in the highland areas. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character. Kayon Mountain farm is family owned and operated, which allows them to sell their coffee "direct". Most small farmers obtained their trees from the Ethiopian government, and therefore have to be sold and traded through the heavily regulated Ethiopia Commodities Exchange (unless they are members of a cooperative, but that's another storey). Kayon Mountain farm have built out their own wet and dry milling facilities, handling all post-harvest milling themselves, overseeing quality management, and preparation for export. Like most of the country, the farm is planted in regional, distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. This particular lot was dry-processed (or "natural") lot from this farm, where the whole cherry is simply laid out to dry for about 1 month after being harvested. We also have a wet-processed lot from Kayon, meaning that after the cherry is removed from the seed, the sticky mucilage layer that surrounds the bean is removed after fermenting for 24-36 hours in water (this varies from region to region), before then being removed and laid out to dry on raised drying tables. Try them both and find out for yourself! You can hop over the the wet-processed review HERE.