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: Tore Badiya
Region: Haniku Village, Kochere, Gedeo
Varietal: Wolisho, 74140, 744, 74158
Process: Washed
Altitude: 1910 - 2100 masl
 
Smallholder coffee farmers surrounding the Haniku village deliver hand-picked coffee cherries directly to the Tore Badiya washing station. These farms cover high altitudes ranging from 1800 -2100 masl.
 
Upon delivery, cherries are sorted for defects such as removing under ripe, over ripe and insect damaged cherries before they are floated and further sorted before being pulped of their skins and soaked under water for a wet fermentation time of 48 hours, with the water being changed every 24 hours. This round of fermentation is completed after confirming that the mucilage is completely removed through washing the parchment coffee with clean water. The coffee is then transferred to a skin drying stage where the coffee is stirred around under shade for 2-4 hours in the morning before being sent to raised beds and dried for roughly 10 days until it reaches an ideal and stable moisture content (10-10.5%).
 
The mill maintains this strict protocol for all Grade 1 washed coffees to cleanly preserve their outstanding inherent qualities.