Most producers interlace their coffee with other crops such as maize, beans & sugar cane. While these producers are not certified, they practise organic farming, using no chemicals on their plots.

Each producer will carry their ripe cherries to one of five wet mills in Gelana Abaya. Once received at the mill the coffee is given a second pass to ensure that only the best, ripe cherries are dried. According the common Yirgacheffe practises the coffee is covered during the peak of the day (11 a.m-3 p.m). Gelana Abaya’s methods differ, in that the coffee gets an extended open period in the evening, as late as 11 p.m. These practises, and the local climate, allow the coffee to be dried carefully for 15–21 days.