The Kayon Mountain Coffee Farm is owned by multiple families that have been born and raised around the experience of coffee. These shareholding members had mainly been supplying coffee to auction for the past 30 years until they started their own farm in 2012. This farm boasts a 500 hecatare spread, of which half is planted in heirloom Typica coffee and the other half is reserved for cabbage and indigenous shade trees. By 2015, they had implemented washing stations and dry-hullers allowing them to start exporting their own coffees and now see an annual production of about 330 tons. The coffee see an average fermentation time of 24–36 hours, followed by an average drying time of 12–20 days. This particular lot comes from one mill, Taaroo Mill, that also purchases and processes coffee from their neighbors.