Halo Beriti coffee comes from Ethiopia’s southern region and features one of the most well-known varieties of coffee from this area – Yirgacheffe.
Halo Beriti coffee is named after the area where it is grown. The Halo Beriti area is home to Gedeo farmers who have worked the land for generations, growing food crops and coffee, usually next to each other on the same fields.
Halo Beriti washing station offers floral, high acidity, and juicy Yirgacheffe coffees, either washed or natural. Besides managing the washing station, Abeyot, the owner of the station, is a coffee smallholder himself.
Boledu, founded in 2018, means “source” in the local language and combines over 12 years of experience in coffee from both Abyote Ageze and Mebrahtu Aynalem. “We have been producing and exporting both natural and washed high-end traceable qualities in our own washing stations located in the Guji zone, Dimtu Hamblea, Yirgacheffe, Aricha and Gedeb. We also have vertical agreements in Uraga and in Sidamo, collecting quality coffees from different small farmers.”
By vertical integration, Mebrahtu means the coffee is sourced directly from the washing stations and not purchased from the Ethiopian Coffee Exchange (ECX). “We prefinance the washing station owners and he agrees to supply us. If I was to get a good coffee at the ECX I wouldn’t necessarily be able to do it again in the future. There is no transparency. For consistency, I must have an agreement directly with the washing station. I also have an agronomist there to help prepare the coffees,” he explains.
Boledu was among the best-ranked producers on Ethiopia’s first Cup of Excellence in 2020 with lot processed in the same way as this one. They continue to produce new crops with aficionados and casual sippers alike taken by its fruity vibrancy and signature florals.
Anaerobic fermentation occurs in sealed containers. The seal means the microbes fueling fermentation quickly consume all the oxygen in the container. At that point, the environment becomes anaerobic (without oxygen) and, in this new environment, the microbes that typically breath oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able dominate the fermentation.
Specialty coffee, 100% Arabica, carefully grown in a precise geographical area, carefully picked, processed, selected, and freshly roasted, in small batches, specific to the origin and method of processing.
Delivery: We deliver daily from Monday to Friday in the country by express courier within 1-2 working days. For orders above 200 lei the delivery is free