Japan Uji Gyokuro

Meet the Producer

Kedir Jebril - Kayon Mountain Farm

Guji, Oromia, Ethiopia · Est. 2003

Kedir Jebril has been cultivating heirloom varieties on the slopes of Kayon Mountain for over two decades. His 12-hectare farm sits within the lush Guji zone, where volcanic soils rich in minerals and a consistent diurnal temperature swing of 15 degrees Celsius produce coffees of extraordinary complexity. Each lot is hand-picked by a team of 40 seasonal workers at peak ripeness, sun-dried on raised African beds for 18 to 22 days, and turned every 30 minutes during the critical first 72 hours. Kedir is a third-generation grower whose family helped pioneer the natural process in southern Ethiopia. He reinvests directly in local schools and water-filtration infrastructure, and his farm is a model for sustainable specialty production in the region.