The Halo Beriti wet mill lies in the famous Yirgacheffe region, where farmers surrounding the nearby village of Gedeb have delivered their cherries. These are wild arabica varieties from the birthplace of coffee, grown organically in 1900 to 2400 masl. The coffee is certified organic and is naturally processed, which means the coffee cherries are dried with the flesh of fruit on and this gives the coffee more body.
Flavor modulation is an original method of our roastery. It is post-process of dried green beans – an improved process of maturing the green beans in a barrel after whiskey bourbon. Our method ensures a more even distribution of the taste of the selected alcohol in the coffee and more pronounced character.
How to prepare this coffee?
We tried all the preparation methods, but we liked it the most when using it in a milk drink (cappuccino) and it is also excellent for preparing cold brew.
About this coffee
Processing station: Halo Beriti
Region: Gedeb, Worka
Altitude: 1950 – 2150 MASL
The Ethiopian Heirloom name is used to describe indigenous heirloom varieties resulting from cross-breeding between species and varietals rather than stemming from one particular variety.
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.