"I wanted to develop a coffee that can be easily consumed after noon. A coffee that reminded me of a tea break, something on the lighter and brigher side with a calm mood. Hence, I started to look for floral and fruity notes. The idea was to create a sort of japanese tea ceremony at home with coffee. The florality and fruitiness of this coffee along with a nutty finish was the perfect fit."
This coffee is a top grade (Grade 1) washed coffee from Ethiopia. This coffee display the best and cleanest ethiopian coffee profile. It requires 30% more labour and effort to sort and select the best coffees at the washing station.
About the farm
Halu Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in a cherry form.
For this special-preparation washed lot, the coffee undergoes a fermentation time of 48–72 hours. It is washed clean, then soaked for 8–16 hours, then washed one more time before being dried on raised beds for 9–12 days.
This coffee offers a lot of complexity in flavor, from the light floral/citrusy to a creamier honey/caramel notes. We wanted to highlight the terroir by keeping our development time below 2 minutes after the first crack. and at the same time, develop a voluptuous body and sweetness by extending our Maillard phase to 35% of the roast. This medium-light profile is the right balance between floral, fruity and sweet notes and makes a perfect filter coffee.
ETHIOPIA - HALO BERITI GRADE 1 SPECIAL
PRODUCER - 750 smallholder farmers
COUNTRY - Ethiopia
REGIONS - Gedeb, Yirgacheffe
CULTIVAR - Heirloom Ethiopian varieties
PROCESS - Washed
ELEVATION - 2100 - 2300 masl (6890 - 7545 ftasl)
HARVEST - October - January
TASTING NOTES - Jasmine tea, bergamot, peach, blueberry, honey, bright, balanced and juicy