This Grade 1, wet-processed coffee originates from the Washing Station at Halo Hartume Village in the Gedeb Woreda Zone, located in the highlands of southern Ethiopia—an area renowned as Yirgacheffe. The nearly 800 farmers delivering their harvest to this washing station are smallholders cultivating coffee on plots ranging from 1 to 10 hectares, all situated above 1900 meters. The coffee plants belong to Ethiopian heirloom varietals, including Dega and Wolisho.
During the milling process, the coffee undergoes fermentation for 24-36 hours, a duration influenced by weather conditions. Subsequently, it is washed and left to dry on raised beds for one week, during which final quality sorts are meticulously conducted.