Handpicked ripe cherries are delivered to the Halaka washing station; the fresh cherry is de-pulped to remove the outer skin (within hours) while the mucilage is left to dry on the beans.

The de-pulped cherry is laid to dry on raised African beds. Coffee is shaded between 12-3 p.m. and turned frequently for steady drying until it reaches 11.5% in 18-30 days.
It is processed using environmentally friendly honey processing (a rare method in Ethiopia) in Halaka, Guji, Southern Ethiopia, at an elevation of 1900 - 2150 MASL.
The Halaka farms in Guji are new harvesting farms (neighbouring Yirgacheffe).

Unlike many of the more established coffee farms that face a grey future with forthcoming climate change, Halaka has conversely become more suitable for growing coffee as an up-and-coming coffee-producing region where this exceptional coffee is cultivated in fertile land and capturing the essence of unique terroir and flavours.
The honey process gives an exceptional variety of coffee complexity, with a fuller, creamier mouthfeel and sweetness than that of mainly produced natural processed coffees, along with the clarity and flavour of the washed process.