This coffee comes from our washing-station partners at Beriti, which is in the kebele, or village, of Tore, in the woreda, or district, of Yirgacheffe, in the Yirgacheffe region.
There are about 600 producers in the region who are served by BeritiWashing Station, many of whom own less than 1 hectare of farmland on which they typically grow other crops like bananas and corn. The washing station was founded in the year 2000, and produces both Natural and Washed lots. Producers deliver the coffee in cherry form, and it will be sorted from there and prepared for processing. Washed lots are depulped, fermented, and washed, then given a soak for 8–16 hours for a total fermentation time of 48–72 hours. Natural and Washed coffees are both dried on raised beds: It takes about 9–12 days for the Washed lots, and between 8–20 days for the Naturals depending on the sun access and temperature.