This washed processed coffee from Halo Beriti has a delicate and floral palette of jasmine, black tea, lychee and pear with a hint of blueberry sweetness.
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.
The most widely used processing technique for commercial coffee, washed coffees are known for their well balanced, complex and floral aromas. It describes the process of fermentation undergone by the coffee cherries in order to remove the fruit of the coffee from the bean. Coffee cherries undergoing the washed process will have the outer skin of the cherry removed and then are put in large fermentation tanks. The cherry is then left in the tanks to ferment until the muscillage softens and is easily separated from the coffee bean. The coffee cherries are then washed to remove all loose mucilage and layed out on large drying beds.
Dose: 20g in
Yield: 41g out
Run time: 27 seconds (incl. 10s pre-infusion)