This coffee is grown and hand-harvested in the Yirgacheffe region, often in small garden plots. The cherries are delivered to the local Gargari Gutity washing station, where they are pulped, floated and wet-fermented for 12–24 hours before being thoroughly rinsed. The beans are then sun-dried on raised African beds for 10–15 days, with careful covering during hot periods and overnight to control the drying rate. 

Once dried, the coffee is stored in parchment before milling, where it undergoes multiple stages of colour and size sorting to ensure a consistent and high-quality Grade 1 lot.