This coffee is grown at an elevation of 1550 – 1800 meters above sea level. It is milled using a fully washed process and dried using patios and solar dried machines. The coffee is harvested from April – September with selective harvest of ripe cherry, manually pulping and fermentation in traditional bilum bags.
The coffee farmers are part of the Timuza Coffee Cooperative which represents about 260 smallholder farmers of the Kamano tribal group which is in the southwest of Kainantu near Namura town. This coffee is grown in soil that is a mix of black and brownish red loam under casuarina and albizia shade trees. Farms are approximately 1.4 hectacres per family with adjacent gardens for growing crops such as sweet potato, taro and cassava. Local partners have trained and provided farmers with assistance in financial management, gender equality, coffee husbandry and standards. Timuza placed 1st in the National Cupping Competition in 2016.