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: Telila Washing Station
Region: Kercho Anderacha Village, Gera, Limu 
Varietal: 75227, Merdacheriko
Process: Washed
Altitude: 1910 - 2100 masl
 
This coffee hails from the village of Kercho Anderacha which neighbours the village of Genji Challa from where we've also purchased this year -  coffee from these two villages are both processed at the same mill - Telila Washing Station. 
 
Smallholder producers farm in the area surrounding the village at altitudes ranging from 1900 - 2100 masl and farm the local heirloom cultivars Merdacheriko and 75227.
 
Ripe coffee cherries are pulped within 12 hours from the time of picking. Immediately after pulping, the parchment coffee is soaked in clean water for 12 hours. Then, the parchment coffee is washed and water is changed to prevent over fermentation. Finally, the coffee is soaked for another 12 hours for the final stage of fermentation. In total, after 24 hours the coffee is fully washed with clean water and graded for the final stage of skin drying under shade followed by drying under sun on raised african coffee drying beds.