Handpicked ripe cherries are delivered to the Danche washing station. Beans are selected by measuring the percentage of sugar using a refractometer. Floating beans are then removed. After the beans are fermented for 48 hours, the fresh cherry is de-pulped to remove the outer skin (within hours), leaving most of the mucilage to dry on the beans, leading to a fuller-bodied coffee. It is processed under more shade to slow the drying time to the red honey results. 

The de-pulped cherry is laid to dry on raised African beds. The beans are turned frequently to ensure steady drying until its moisture content reaches 11.5% in 14-18 days.

It is processed using environmentally friendly honey processing (a rare method in Ethiopia) in Yirgacheffe, Southern Ethiopia, at an elevation of 1950 - 2200 MASL. The honey process gives an exceptional variety of coffee complexity, with a fuller, creamier mouthfeel and sweetness than that of mainly produced natural processed coffees, along with the clarity and flavour of the washed process.