We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Mill: Halo Beriti
Region: Gedeb, Yirgacheffe
Varietals: Heirloom Varietals
Process: Washed
Altitude: 2100 - 2300 masl
 
Halo Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. This particular lot is part of a "special preparation" in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect coffees made it into the bags.
 
Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee. 
 
The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.