Ethiopia Halo Beriti: Sample Coffee Roasters

Ethiopia
Halo Beriti

This is a classic Ethiopian profile from the Yirgacheffe region. Elegant with delicate acidity, it reminds us of marmalade, kumquat, and Earl Grey.

Body Acidity

Roasted omni for filter and espresso

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.

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: ~800 Smallholders
Country: Ethiopia
Region: Gedeb, Yirgacheffe
Altitude: 2200–2300m above sea level
Varietals: Ethiopian Heirloom
Process: Washed
Harvested: November 2022
Body: Light
Acidity: Refined
Tasting notes: Marmalade, kumquat, earl grey
Roast style: Omni

Varietals

Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Yirgacheffe region of Ethiopia

Unique for its floral and highly aromatic coffees. Some our of very favourite and memorable Ethiopian coffees have emerged from this legendary region.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.