Ethiopia
Halo Beriti
Special Preparation 2020

Washed process Ethiopian Heirloom

Flavour: fanta, mandarin, marmalade

Body: Acidity:

Halo or Halu Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form.

This particular lot is part of a “special preparation” in which hand-sorting was done repeatedly throughout the receiving and drying process, ensuring that only perfect cherries made it into the bags.

Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than ½ hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate.

The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.

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: 750 Smallholders
Country: Ethiopia
Region: Gedeb, Yirgacheffe
Altitude: 2100–2300m above sea level
Varietals: Ethiopian Heirloom
Process: washed
Body: Light
Acidity: Refined
Tasting notes: Fanta, mandarin, marmalade
Roast style: Omni (filter + espresso)

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.