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Origin & Processing:
This coffee comes from the Halo Beriti Washing Station, which was founded in 2014 and accepts coffee cherries from around 750 smallholder farmers during the harvest season. The producers cultivate very small plots and deliver their ripe cherries to the washing station for central processing.
Special Preparation – uncompromising selection:
The lot was processed using a "Special Preparation" method: coffee cherries and the dried coffee in the parchment paper were sorted multiple times by hand. This ensures that only particularly homogeneous, defect-free beans are selected – a prerequisite for Grade 1 quality.
Washed preparation:
After harvesting, the cherries are pulped on the same day, then fermented for 8–12 hours in open tanks and subsequently washed in water channels to completely remove the mucilage. The beans then dry for 5–15 days on raised drying beds, depending on weather and humidity.
Region & Cultivation:
The Yirgacheffe region is known for its complex, often fruit-forward profiles. Coffee grows here at altitudes of 1,600–2,400 meters above sea level, sometimes in shaded conditions. The warm highland climate with distinct rainy and dry seasons, along with the dense vegetation, promotes slow ripening.
Cultivation is carried out on a small-scale and traditional basis, mostly in mixed crops and without the use of chemical fertilizers or pesticides.
