Ethiopia Halo Beriti Winey Fermentation

Region Yirgacheffe - Gedeb

Producer Abeyot Ageze

Altitude 1900 - 2150 masl

Variety Welisho, Dego

Processing Winey Fermentation - Natural Anaerobic

Flavour Raspberry, Lime, Tropical Fruits

The Halo Beriti Washing Station processes the coffee from 750 small farmers in the area. Their farms are located at an altitude of 1900-2150m. The processing in this lot is called 'winey fermentation'. After the first sorting process, the cherries are placed in air-sealed tanks for 4-5 days to start the fermentation process. This is also where the anaerobic process takes place. Since the cherries are not pulped beforehand, the processing can best be described as 'natural anaerobic'. After this period of 4-5 days, the cherries are then placed on the 'raised beds' to dry. Here the cherries have to be turned frequently and any remaining defects are gradually removed by hand.

Import Bean

For the best taste, we recommend letting the coffee rest for 9 days after roasting and then consuming it within 5 weeks. If you order the coffee ground, you should consume it even more quickly, as the aroma will be lost much more quickly.