The Kayon Mountain Coffee Farm is a multi family farm. For the past 30 years, the shareholding members had been supplying coffee to auction separately until they joined to form one farm in 2012. 500 hecatares, half of which is planted in heirloom Typica coffee and the other land reserved for cabbage, and indigenous shade trees. In 2015, washing stations and dry-hullers were constructed, allowing them to start exporting their own coffees allowing them to export close to 300 tons per year. The coffees from Kayon see an average fermentation time of 24–36 hours, followed by an average drying time of 12–20 days.
Various heirloom Ethiopian varieties