The total area under coffee cultivation in Ngada Distict is around 6000 hectares, of which 90% is Arabica. Arabica coffee is grown at altitudes ranging from 1,200 m to 1.600 m above sea level. The varietals grown on Flores are S 795 (dominant), Typica, Catimor, and some Timor Hybrids. S 795 is an Indian selection which was introduced to Java in the mid 1950’s.

Fertilizers have almost never been applied by the farmers, other than organic manure and composting. Traditionally farmers handpick only the mature (red) cherries,hand sorting to remove under-ripes. The outer skin of the red cherries is removed by a pulping machine in the afternoon on the day they are harvested. The pulped coffee, still covered in sticky mucilage, is then put into fermentation tanks for 36 hours. After washing, the clean parchment is fully sun-dried on raised tables. Final hand sorting is typically done by the exporter. Under normal climate conditions the coffee harvesting period begins in May or early June, and usually wrapped up by September or early October.

Until 2005, all the coffee in Flores was dry-processed, blended and sold to exporters as Flores DP (still readily available, still awful). In reality, the cherries were simply dried on the ground and the farmer would only receive 30 or 40 cents per pound for the stuff. Without any financial incentive, the quality of this coffee was extremely low. In 2005, however, two farmer groups (Fa Masa and Suka Maju) began processing the coffee using the fully-washed method described above. This year, 5 more farmer groups (Ateriji, Papataki, Papawiu, Mezamogo, and Wongawali) have decided to undertake wet-processing and all seven groups are now certified organic, reciving prices which amounted to a 140% increase in farmer revenue.