Farming methods in the region remain largely traditional.  Yirgacheffe farmers typically intercrop their coffee plans with other food crops.  This method is common amongst smallholders because it maximizes land use and provides food for their families. 

Anaerobic (oxygen-free) processing method was introduced to the region in 2020.  This process is to 'ferment' the coffee in a fully sealed & oxygen-deprived bag.  First, the cherries are collected and separated from under-ripe, over-ripe, and green cherries.  Then only the best, fully ripe cherries are selected and tightly packed in special polypropylene bags.  Oxygen is removed from the bags by sucking air with a vacuum machine.  the bags are well sealed to prevent any oxygen re-entering.  After around 18-24 hours, the anaerobic process will start & a build-up of CO2 gas in the bag will occur.  Typically the cherries will be fermented for around 4-5 days in the bags, allowing the mucilage a long contact time with the coffee seed & the flavours of the sweet fruit to impart on the coffee.  When the process is completed, the bright red cherry has changed to yellow tones.  Once carefully removed from the bags, the coffee is dried slowly for 15-18 days under the hot African sun.