This coffee is such an amazing example of the juicy and bold flavours that make natural Ethiopian coffees so popular. This coffee has big berry notes of strawberry and raspberry with a touch of pomegranate tartness and acidity.
REGION: ETHIOPIA,Yirgacheffe, Halo Beriti
Coffee coming from the Yirgacheffe region is prized as some of the best in the world. The high altitude farms with rich, brown, clay-like soils produce coffee with a unique and complex flavour profile. The Halo Beriti washing and drying station is a new facility that services over 500 smallholder farms with the average growing plot being less than a hectare. The facility uses both washed and natural methods to process the medley of Ethiopian heirloom varieties that are specific to the area.
ALTITUDE: 2100 – 2200 MASL
The Yirgacheffe region is the birthplace of coffee with farms at some of the highest altitudes in the world. These high altitude farms are ideal for the production of distinct and high quality coffees. Having coffee plants growing at almost two thousand meters above sea level allows for slower growth, and greater development of the coffee cherry. The cooler temperatures and lower oxygen content slows the maturation of the coffee cherry allowing the beans to increase in density leading to a more complex cup of coffee. This specific microlot is entirely shade grown, increasing the maturation period further in order to add to the complexity of the coffee.
Landrace varietals are a descriptor specific to Ethiopian growing regions, with coffee being produced in Ethiopia for thousands of years, farmers replant the seeds from previous harvests of plants that grow naturally in that area. These heirloom coffee plants can be a blend of up to 10,000 different varietals of coffee, all with subtle variations. When determining the cup profile of Ethiopian coffees we often look to the growing region to give an indication of flavours to expect within the cup.
PROCESS: NATURAL PROCESS
Natural process describes the way in which the coffee cherry is processed to remove the coffee bean from the fruit. This is the oldest and simplest way of processing coffee where the whole coffee cherries are laid directly onto raised, African drying beds and left to ferment and dry. The drying period of this coffee is around 4-6 week with the coffee cherries being regularly turned every few hours to allow the beans to dry naturally in the sun whilst preventing over-fermentation or mold. Once coffee cherries are completely dry the mucilage can be cracked away, leaving just the coffee bean ready for roasting.
Dose: 20g in
Yield: 44g out
Run time: 30 seconds (incl. 10s pre-infusion)