Halo Beriti, Ethiopia

Profile: Strawbs, Kiwi, Tinned Pineapple

Heritage:

• Region: Yirgacheffe
• Grown in an altitude of 1900-2300 masl
• Typica, Heirloom
• Anaerobic Natural Process
• Purchased through Volcafe UK

Halo Beriti, located in the highlands of Gedeb, Yirgacheffe, works with a community of over 1,000 smallholder farmers. Rather than coming from a single estate, this coffee represents the collective work of many family-run farms, where coffee is grown alongside crops. The washing station acts as the link between these producers and the specialty coffee market. During harvest, farmers hand- select ripe coffee cherries and deliver them to Halo Beriti, where they are carefully sorted, processed and dried. By focusing on quality at the point of delivery, the station is able to reward farmers producing exceptional cherries through quality premiums and stronger long-term relationships.

For this anaerobic natural lot, carefully selected cherries undergo controlled fermentation in an oxygen-free environment before being dried whole on raised African drying beds. This process encourages deeper fruit complexity while maintaining the clarity and elegance associated with high-altitude Ethiopian coffees.

Expect a juicy, fruit-forward coffee with layers of strawbs, kiwi and tinned pineapple, complemented by a silky body and a long tropical finish.

Our Brewing Suggestions

To maximise sweetness we recommend letting the coffee rest for at least 14 days after roasting.

espresso 

To maximise sweetness we recommend letting the coffee rest for at least 10 days after roasting. As a starting point use 17g of coffee for a 42g shot in around 30-32 seconds. Expect a full bodied cup with high tropical aromatics and forward note of strawbs.

filter

The Aeropress provides the perfect balance of body and complexity. Using the inverted method, brew with 20g of coffee and 200g of water at 94°C. Add 50g of water and stir thoroughly to fully saturate the grounds. Allow to bloom for 30 seconds. At 1:00 minute, add the remaining 150g of water and stir gently. Attach the cap with two filter papers, remove the air from the chamber, then carefully flip the Aeropress onto your cup. Steep until 2:00 minutes, plunge slowly until you hear the hiss, aiming for a total brew time of 2:30 minutes. Add 30g of 85°C water to bypass and enjoy.

Roast Level: light-medium

We roast the coffee to a light level so it is perfect for filter coffee drinkers who like a full-bodied coffee with a bright acidity and funky fruit flavours