Ethiopia - Halo Natural

Origin

• 🇪🇹 Ethiopia· Yirgacheffe

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Roasted to order — ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak 2 to 3 weeks after roasting. A tropical, candy-sweet naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Ethiopian coffee from Yirgacheffe Ethiopia Halo Natural is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. grown by smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers around the Halo washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. in Gedeb, Yirgacheffe. Sun-dried in whole cherry, it pours sweet, fruit-forward and layered — tropical, candy-like and complex. Made for home brewers who love a vivid, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. filter cup. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Tropical · Candy-like · Complex Bright and aromatic with a sweet, syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. and a clean, fruit-driven finish that lingers. Coffee Details Origin Gedeb, Yirgacheffe, Ethiopia Region Halo Barite village, Gedeb Washing Station Halo Producer Around 700 smallholder farmers VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Mixed heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Processing Natural Altitude 2000–2100 masl Roast Level Light Tasting Notes Tropical, candy-like, complex About This Coffee The Halo washing station sits in the village of Halo Barite in Gedeb, in the heart of Yirgacheffe, at altitudes of around 2000 to 2100 metres above sea level. It serves as a delivery point for roughly 700 smallholder farmers whose plots are typically small, semi-forested and densely shaded. Because most farms are close to the station, cherries arrive soon after picking — preserving the freshness and clarity that make this lot so expressive. On arrival the cherries are floated and hand-sorted to remove defects and any under- or over-ripe fruit, then moved to raised drying tables. Laid in a single layer and turned roughly every 30 minutes, they dry slowly and evenly while workers pick out any damaged cherries. After a few days the layer is thickened to slow the drying, and the whole process takes between 8 and 20 days. That patient, fully natural drying is what builds the deep tropical sweetness in the cup. Halo is one of three stations supported by SNAP, an organisation that works alongside smallholder farmers and their communities — sharing training and processing knowled