Ethiopia - Halo Beriti
cup profile.
blueberry | apple | caramel
Halo Beriti offers a classic Yirgacheffe Natural process profile. Along with blueberry and dark chocolate notes we taste a fresh apple malic acidity and sweet caramel in the finish.
about the region.
Yirgacheffe is one of the most highly regarded coffee producing regions in the world, known for the quality and clean fruit profiles of its coffees. Halo Beriti is in the Eastern Gedeb sub-region, which borders Chelchele, Hambella and Guji. Surrounded by forests and supplied by fresh water streams the fertile soils in this part of Yirgacheffe are ideal for Arabica coffee cultivation.
Ethiopia is the birthplace of specialty coffee and several factors combine to produce the unique profiles found here. First, the high altitude in Ethiopia is ideal for Arabica - the coffee from Halo Beriti is grown between 1950 and 2200 metres above sea level. The colder night-time temperatures stress the plant, drawing out the ripening time and increasing both sweetness and complexity. Second, the heirloom varieties grown here offer floral and fruit notes with high levels of clarity and complexity. Third, washing stations that collect cherries from the community specialize in sorting and processing coffee. Both washed and natural processes are dialled to specific controls and raised drying beds provide a slow and even drying that contributes not only to quality but also the longevity of the green unroasted coffee.
about the washing station.
The Halo Beriti station is supplied by around 750 smallholder farmers who grow garden coffee on small 1-2 hectare family plots. During harvest months farmers deliver their freshly picked ripe cherries to the washing station daily. The team at the station receive the cherry and immediately sort for the most even colour to ensure uniform ripeness. For this natural process lot the cherries are rinsed before being spread out on raised beds to dry for around 20 days. The cherries are turned frequently, every 30 minutes, to ensure the coffee is slowly and evenly dried to avoid any overfermentation.
