This coffee is produced by 480 small-holding farmers. This area has volcanic soil, which is excellent for coffee because it is rich in minerals and nutrients and has a porous structure that provides ideal drainage, leading to healthier plants and more complex flavors. The Cyiya washing station has five big fermentation tanks and 60 drying tables. The coffee in hand-sorted and floated (more on this below) before being pulped within 8 hours of being harvested. The coffee then undergoes a dry fermentation for 15-18 hours. After fermentation, the remaining mucilage is washed off, followed by a soaking period of 15-20 hours. The coffee is then dried on raised beds using a natural sun-drying method which takes 12-14 days.

To ensure quality, the coffee undergoes multiple sorting stages. Farmers first separate defective cherries at the farm before being paid. At the washing station, the cherries are floated in a tank where defective cherries will float to the top. After fermentation, the coffee is sent through water shoots to separate heavier beans from lighters ones. Finally, during the pre-drying stage under shade, any remaining defects are removed.