This lot is made of Ethiopian Heirloom cherries, handpicked by up to 600-800 smallholders that live and work in the surroundings of the Halo Beriti cooperative/washing station. With hints of marmalade, kumquat and earl grey, it’s a classic example of what the Yirgacheffe region regularly delivers: sweet flavours, delicate acidity and a nice balance given by the washed process.
The cherries grow in native coffee trees that live within wild forests, between 2200 and 2300 metres above sea level. Differently from human-made farms in South America or Asia, the coffee trees here have been maturing, evolving and cross-pollinating for centuries (or millennia), producing numerous ‘natural’ hybrids that stem from Bourbon and Typica; these are known as the (Ethiopian) Heirloom varietal.
So, as you see, the people of this region have been connected to coffee for a long time. Many families have passed their knowledge and traditions on for generations, somewhat giving Ethiopians a headstart in the coffee production world.
What makes Halo Beriti special, or remarkable, is their dedication and focus. Since the washing station started operating back in 2014, they’ve invested a lot of time and resources in training its members. Furthermore, they ensure premiums are shared equitably and encourage the best farmers to process their lots individually, thus giving them a chance to sell their coffee under their own name (instead of under the Halo Beriti name umbrella). All this keeps farmers motivated to keep producing and improving year by year—something we’ve been lucky to witness from our cupping table.
 
All the images and information about this coffee and its producers have been kindly shared by the importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Resting beans inside the sealed bag helps develop peak flavours and acidity
Learn how long and why you should wait in our brewing window recommendations.
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