It’s the third year in a row we roast and serve coffee from the Halo Beriti cooperative, and it’s the first Ethiopian of the season.
This lot is made of Ethiopian Heirloom cherries, handpicked by up to 600-800 smallholders that live and work in the surroundings of the Halo Beriti cooperative/washing station. With hints of marmalade, kumquat and earl grey, it’s a classic example of what the Yirgacheffe region regularly delivers: sweet flavours, delicate acidity and a nice balance given by the washed process.
The cherries grow in native coffee trees that live within wild forests, between 2200 and 2300 metres above sea level. Differently from human-made farms in South America or Asia, the coffee trees here have been maturing, evolving and cross-pollinating for centuries (or millennia), producing numerous ‘natural’ hybrids that stem from Bourbon and Typica; these are known as the (Ethiopian) Heirloom varietal.
So, as you see, the people of this region have been connected to coffee for a long time. Many families have passed their knowledge and traditions on for generations, somewhat giving Ethiopians a headstart in the coffee production world.
What makes Halo Beriti special, or remarkable, is their dedication and focus. Since the washing station started operating back in 2014, they’ve invested a lot of time and resources in training its members. Furthermore, they ensure premiums are shared equitably and encourage the best farmers to process their lots individually, thus giving them a chance to sell their coffee under their own name (instead of under the Halo Beriti name umbrella). All this keeps farmers motivated to keep producing and improving year by year—something we’ve been lucky to witness from our cupping table.
All images and information about this coffee and producers have been kindly shared by its importer, Cafe Imports, and edited by us, Sample Coffee (unless linked to or credited otherwise). Learn more at here.
Our new recommended brewing window for peak flavour is within days ~10-50 post-roast date.
We’ve recently changed into a Loring Kestrel S35 coffee roaster, which uses a different roasting technology from our previous one. Aside from reaching more nuanced and transparent flavours, we’ve noticed a change in our beans’ aging behaviour. Brewing between days ~10-50 post-roast seems to bring out the best of each coffee, but it may taste fine if you do it earlier or even a few days later. Test, try and adjust to find what works for you!
PS. Please note our packaging still shows our old recommendation. This will change in our next printed batch!
Need any brewing tips?
Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.
