Ethiopia
Halo Beriti
250g
*Competition Series*
QUALITY SCORE: 90.75
Cup Notes
Vanilla / Blueberry / Mango / Mandarin / Toffee
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Quality Score
- 90.75
- Series
- Competition
- Producer
- Halo Beriti
- Country
- Ethiopia
- Terroir
- Gedeo
- Altitude
- 1950-2150 masl
- Process
- Innovative (secret)
- Arabica cultivar
- Ethiopian heirlooms
- Picked in
- January 2020
- Arrived in
- December 2020
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
THE STORY BEHIND
Halo Beriti was among the best-ranked producers in Ethiopia's first Cup of Excellence in 2020, and the CoE lot was processed in the same way this lot is. Halo's lot received the twenty-first place in the Cup of Excellence ranking.
Halo has named the processing method that he has used after the Ethiopian honey wine - Tej.
Before the harvest, Halo trains the pickers and tells them about the standards of cherry collection for specialty coffee and the premium that comes with it.
THE VARIETY
Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietals. With the cross-pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch-all phrase to describe this happenstance. However, that really makes Ethiopian lots quite a mystery – and an interesting mystery, as each village or town could potentially have a different varietal which could carry very unique properties.
Ethiopia is the birthplace of coffee, meaning it was only naturally found here!
THE FERMENTATION PROCESS
Coffee cherries are first placed in tanks of water, and floaters - unripe cherries - are removed. After the initial sorting, the cherries are placed in tanks for 4-5 days, where the fermentation process starts. This is also where the anaerobic process happens. The pulp is left on the coffee seed during this process, making it a natural anaerobic. After 4-5 days of being sealed in tanks, the cherries are placed on raised beds to dry. The cherries are regularly rotated and any defected cherries are removed during the whole drying process, so that only the best cherries are left. This style of fermentation requires a lot of attention, both in the tanks and on the drying beds, as the bacteria involved can be quite volatile. The result is a clean cup with a lot of really funky, interesting flavours.
MORE INFO
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