Ethiopian cherries for this lot are handpicked by dedicated smallholders that live and work in the surroundings of the Halo Beriti cooperative / washing station. The coffee trees in this region have been maturing, evolving and cross-pollinating for unknown time to produce numerous ‘natural’ hybrids that stem from Bourbon and Typica resulting in ‘Heirloom’ varieties. It is important to note that these hybrids are still mutating, meaning the end result can change from year to year. Yirgacheffe coffee is classified in the gourmet and fruity aromatic repertoire, because of its beautiful aromas of tropical fruits, reminiscent of high floral characteristics, high acidity and juicy body. The washing station covers an area of 4.8 hectares and has capacity to accept coffee cherries from over 1,000 smallholders. For this particular lot, red cherries are collected from a smaller amount of producers at a Brix-reading of 21%, making it more singular and consistent resulting in higher quality. All cherries are undergoing a traditional Ethiopian 18-20 hour washed fermentation depending on climate consistency. The cherries are later placed for drying in parchment before made ready for export.