Cherries are hand-selected based on their ripeness. Vibrant red or dark red, depending on the variety, with maximum sugar concentration. Selective manual harvesting ensures uniform ripeness, which sets the stage for controlled fermentation and complex flavour development.

Cherries are sorted using a water flotation method where only the dense, ripe cherries that sink are retained. Floaters, which are usually underripe or damaged, are discarded. Flotation sorting is a reliable early-stage quality check as cherry density strongly correlates with ripeness and sugar content.

Before fermentation begins, the sorted cherries are briefly pre-dried to reduce excess surface moisture, minimizing undesirable microbial growth and supporting beneficial yeast and bacterial activity. The fruits are then placed in sealed, oxygen-free fermentation tanks for 78 hours. The batch is inoculated with a carefully selected microbial culture containing Lactobacillus and Pichia yeast strains. These microorganisms drive a clean and expressive fermentation.

After fermentation, cherries are spread on raised beds in a ventilated polyhouse, which provides UV-filtered light and rain protection, enabling a more consistent drying environment. The drying lasts for approximately 12–15 days during which the cherries are turned multiple times a day to promote uniformity and avoid mould development.

British brothers WL Crawford and CS Crawford first cultivated coffee in Gungegiri in 1890. This 200-hectare farm features numerous streams and springs that provide plentiful water during summer months—hence the name "Ganga." Gungegiri Estate is located in the captivating Chandra-Drona (Baba Budangiri) hills of Chikmagalur district.

At elevations of 1,200-1,450 meters above sea level, both Arabica and Robusta varieties grow under the shade of indigenous trees like Atti (Fig), Basari (Grey Fig or Java Fig), Neeruli (Tree Onion), Ficus altissima and Terminalia bellerica. These trees support diverse wildlife, which the estate management is committed to protecting and coexisting with. The wild fauna contributes to nuanced flavours in the cup, making Gungegiri naturals popular with roasters worldwide. The estate serves as a haven for peacocks, spotted deer, and other wildlife, and features an ancient Shiva temple on one of its hills.

S795 is the most commonly planted Arabica variety in India and Southeast Asia. This is a hybrid variety, developed by the Balehonnur Coffee Research Station and released in 1945. S795 is the result of a cross between Kent (a Typica variety adapted to Indian conditions) and S288 (a natural hybrid of Liberica and Arabica). S795 is relatively resistant to coffee leaf rust and is particularly high-yielding, making it a favourite among farmers.

The dry/natural process is the oldest and simplest method of preparing green coffee. Well-suited to environments with limited water access and hot climates, this process typically uses no water and requires no specialized equipment.

After harvesting, coffee cherries are dried until they reach about 20% moisture content. They're then usually rested for a few weeks in bags before being sent to a mill for hulling and export preparation.

The cherries can be dried on large patios or raised African beds—large trays with a mesh base that allow increased airflow for even drying. Best practices include keeping the drying coffee in shade during the hottest parts of the day and avoiding re-wetting by rain or condensation. Regular turning and good ventilation are also crucial to prevent mould formation.

To avoid defective seeds and sour fermentation off-flavours, it's best to sort the harvested cherries during the initial drying stage when under-ripe, over-ripe, and damaged cherries are easily spotted. After just a couple of days, the cherries turn a dark red-brown colour before becoming black, making it impossible to visually identify problem cherries.

Coffee begins fermenting from the moment it's picked and continues while there's enough moisture and high temperatures—conditions that favour microbial growth. This uncontrolled fermentation leads to the development of wild, fruity flavours and an increased perception of sweetness and body.