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 Washing Station
Region: Gedeb, Yirgacheffe
Varietals: Heirloom Varietals - Dega, Wolisho, 74110 and 74158
Process: Washed
Producers: 520 neighboring smallholders
Altitude: 1900 - 2050 masl
 
In the heart of the Yirgacheffe Kebele, you will find Halo Beriti. A new washing and drying station managed by Abeyot Ageze. Abeyot is a born and bred Gedeo coffee grower. Generations of Ageze’s made a living by tending the rich Yirgacheffe soil. In Abeyot’s backyard, a small coffee farm, you find enset, potato’s and cereal crops, and of course coffee. His small coffee farm lies next to the washing and drying station. Because besides farming coffee, he is the operational manager at the site. The Halo Beriti is a small site only covering 0.55 hectares of land. The station sits at 2040 m.a.s.l. and after buying the site, Abeyot’s family planted high trees to function as windbreakers. At the start of Halo Beriti’s operation, Abeyot’s family acted as a service partner. Ready to process coffees from other suppliers in the Yirgacheffe area. But now, Abeyot is in service of the local community. Dedicated to only source and process coffee that comes from these smallholders.At the station, both natural and washed coffees are processed. For washed coffees, Abeyot uses water from the Worka river. Fermentation hours vary between 45 and 65 hours, depending on the weather. The parchment dries for 7 to 10 days.