Ethiopian Halo Beriti Winey Fermentation One Roast EXOTIC

Ethiopian Halo Beriti

Ethiopian Halo Beriti Winey Fermentation One Roast EXOTIC

We bought you this coffee last year and it was a great success. Selfishly I have already been drinking it and brewing it in multiple different ways, just to make sure that the roast profile is where it should be! This admittedly is a weak excuse, but it is such a great coffee. 

It was about time that we bought a specially processed coffee from Ethiopia, beyond the delicious washed, pulped naturals and of course the naturals that (to me) are the Holy Grails of coffee. Without saying something cancellable here, value and where to add it are big questions in coffee. Beyond this, whatever process you put a coffee through, it is all about the original ingredient, like cooking. This coffee is (in my view) outrageous and complex on another level. We only have a relatively small amount here, so who knows how long it will be around?

This coffee was a winner in the Cup of Excellence  2020, the first in Ethiopia. If I could make financial sense of Cup of Excellence, I would buy Ethiopian first!

Top Trumps:

Halo Beriti washing station
Regional State: Southern Nations, Nationalities, and People’s Region (SNNP)
Zone: Gedeo
Woreda (District): Gedeb Worka
Kebele (Village): Halo Beriti
Altitude: 1950-2150 MSL
Harvest: October-January 
Process: washed, natural and special fermentation. Also known as “Tej” a little like mead or Honey Wine. See more below. (Basically an anaerobic natural)
Farmers :>2200

Roast: Light Filter. Cool dropped.

Cup Profile Filter:🥣

Based on 60-65g per litre

|Aromatics: Honey, Lemon curd | Body: Light to creamy | Acidity: Sweet citrus, red grape|

On opening, Halo Beriti starts off with sweet citrus and some red grape with a floral honeyed sweetness. On cooling, there is s delicate tropical ripeness with a long crisp finish. You may also find candied lemon peel, the softest incredibly sweet acidity, that mellows to white and purple fruit sugars. This is a truly elegant cocktail of a coffee.

Cup profile Espresso:

If this is your go-to, then I recommend longer extractions 17g-50g and late 20 seconds and beyond. Can work with milk.

Farm Stuff

Abyote Ageze and Mebrahtu Aynalem are mill owners, producers and exporters. They founded Boledo in 2018. Boledo translates to “Source”, a critical word in coffee. Working directly with washing station owners means that they can avoid the restraints of the ECX, whilst being able to offer both traceability as well the same coffees year after year. To secure quality and volume of cherries, Boledo pays more money for the cherries that they receive and they also train their partners in how to achieve the high quality they require.

Boledo was a finalist in the first cup of excellence in Ethiopia last year using this “Tej” process.

Winey or Tej Process at Boledo

Coffee cherries are first placed in tanks of water, with floaters removed. After the initial sorting, the cherries are placed in tanks for 4-5 days to start the fermentation process. This is also where the anaerobic process happens. The cherries are left on the coffee seed during this process, making it a natural anaerobic. After 4-5 days sealed in tanks, the cherries are then placed on raised beds to dry. The cherries are regularly rotated and further visible defects are removed during the whole drying process, leaving behind only the best cherries. This style of fermentation requires a lot of attention, both in the tanks as well as on the drying beds, as the bacteria involved can be quite volatile. The result is a deeply delicious complex cup of coffee. Last year the non-Cup of Excellence was about 100 Euros per Kilo.



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