Ethiopia - Halo Beriti | Special Prep Natural - Archived

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Funky
  20

Halo Beriti 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. was established in 2014 and serves around 750 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. producers, who deliver their coffee in cherry form. As is typical in Ethiopia, farmers grow coffee on small plots alongside other crops, delivering cherry to a central washing station where it is sorted, weighed, and processed. The station serves hundreds of producers across the harvest season. The blending of these cherries into day lots makes precise producer-level traceability difficult, though every effort is made to source from the same washing stations year after year through established export partnerships. Farmers in this region generally do not use fertilizers or pesticides. This lot is part of a "special preparation", known locally as "Premium", in which cherries are collected from a limited number of smallholders, with 90% perfectly ripe red, 5% semi-red, and 5% overripe. The lot is processed and stored separately, and only a small number of bags are produced this way each year. In most cases, cherries for these lots come from a single day's picking. Hand-sorting is performed repeatedly throughout receiving and drying to ensure only perfect coffees make it into the bags. For processing, cherries are first sorted for ripeness and quality, rinsed clean, then spread on raised drying beds and rotated consistently throughout drying. Drying takes an average of 8–25 days depending on weather conditions. Brewing recommendation RestingRoast 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. time - 3+ weeks Espresso: 1:2.4-2.6, 91c, 30s Filter: 1:15.5-16.5, 90c