Etiopia, Halo Beriti suodatinkahvi - vaalea paahto

Established in 2014, the relatively new washing station of Halo Beriti, owned and operated by Abeyot Ageze sits at 2040 metres above sea level in the Gedeo Zone, about 35 kilometres south of Yirgacheffe. Compared to some operations, Halo Beriti is tiny, only 0.55 hectares in size, but it manages to serve 750 smallholder farmers in the area who deliver cherry daily during the harvest period between November and January.

Producing both washed and natural coffee, this particular lot is fully washed. Once enough cherry has been delivered to form a lot, it undergoes depulping using a traditional Agarde disc pulper. The depulped coffee is then submerged in water for a 48 hour wet fermentation whereby the sticky, sugar-laden mucilage begins to ferment. Upon completion of the fermentation process, the parchment is washed using agitation and graded in density channels followed by a further 12-24 hour soak in clean water before moving to raised beds for 12 to 15 days drying, with the coffee being covered over during the hottest parts of the day and overnight.

This lot was given special attention by the employees of the wet mill, with vigorous hand-sorting taking place before depulping and throughout the drying period. This extra level of attention helped remove underripe, overripe and insect damaged beans resulting in a better end product and we’re sure you can agree it was worth it. With delicious florals and ripe stone fruits present in the cup, Halo Beriti is a coffee to put a smile on your face.