This coffee is grown as semi-forest coffee under indigenous shade trees, intercropped with spices, tuber crops, and false banana. The processing station sources exclusively red cherry from a highland location in the southern Guji region, situated between 2,300 and 2,450 meters above sea level — among the highest coffee-growing areas in the world. That extreme altitude creates wide day-to-night temperature swings, leading to a slow, methodical maturation of the cherries.

Only red cherries are selectively handpicked and delivered to the processing station, where they undergo aerobic fermentation at room temperature (24°C) for 10 hours before being placed on African raised beds to dry naturally in the sun for 3–4 weeks. Throughout that drying period, the coffee ferments on its own, with producers regularly rotating the cherries to ensure even drying and clean flavors. The Anasora station is known for its innovation, using temperature-controlled, sealed-bag fermentation to develop complex, fruit-forward profiles like strawberry and blueberry.

Anasora also serves as a hub for hundreds of local smallholder farmers, offering financial assistance and reinvesting profits into community projects like local school construction.