Ethiopian Halo Beriti Winey Fermentation One Roast EXOTIC

It was about time that we bought some special process coffee from Ethiopia, beyond the delicious washed, pulped naturals and of course the naturals that (to me) are 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 small amount here, so who knows how long it will be around?

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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.
Farmers :>2200

Roast: Light Filter. Cool dropped.

Cup Profile Filter:

Based on 60-65g per litre

|Aromatics: 🍷 Intensely ripe, Wine must| Body: Light to creamy | Acidity: Melon, Lime, Wine Gums|

First sip= Mind-blown! This is far from the “tick the box for funky cacao”, of another anaerobic processed coffee. This is all about the lightness of body and depth of flavour. Sweet like a melon and balanced with soft, sweet lime. Wine gums, red fruits, tropical fruit sugars, and eventually a rich dark chocolatey finish. All of the aromatic funk is just aromatics and the liquor is clean and lasts on the palate in a great way. On the final phase, before being completely cold, (for me) is chocolate lime with a hint of winey sweetness.  Incredible coffee, if I may say?

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 pay more money for the cherries that they receive and they also train their partners in how to achieve the 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.



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