We only received five bags of green coffee from the Halo Beriti washing station this year, but it is by far our favorite coffee we have featured in a while. A stunningly beautiful coffee that, in our minds, is the epitome of coffee from Yirgacheffe. This coffee is vibrant, lively, floral, full of juicy peaches, and a silky body. Don't miss out on this offering because we won't have it for long.
Elevation: 2,150 masl
Varietal: Dega, Wolisho
Processing: Fully Washed
Tasting Notes: Jasmine, Citrus, Peach
The Halo Beriti washing and drying station collects cherries from 520 neighboring smallholders. The average grower plots are no larger than a hectare, and they sit at heights ranging between 1900 and 2150 m.a.s.l. On these plots or production gardens, farmers grow avocado, enset, soya beans, and sugar cane in addition to their coffee trees.
Halo Beriti is a small site only covering 0.55 hectares of land and managed my Abeyot Ageze. The station sits at 2,040 meters and after buying the site, Abeyot’s family planted high trees to function as windbreakers. At the start of Halo Beriti’s operation, Abeyot’s family acted as a service partner ready to process coffees from other suppliers in the Yirgacheffe area. But now, Abeyot is in service of the local community, dedicated to only source and process coffee that comes from these smallholders.
At the station, both natural and washed coffees are processed. For washed coffees, Abeyot uses water from the Worka river. Fermentation hours vary between 45 and 65 hours, depending on the weather. The parchment dries for 7 to 10 days.