Ethiopia Halo Beriti Anaerobic Natural Ethiopia Halo Beriti Anaerobic Natural

Ethiopia Halo Beriti Anaerobic Natural


Region: Yirgacheffe, Gedyo 

Location: Halo Beriti 

Elevation: 2100 - 2200 MASL 

Variety: Helrloom 

Process: Anaerobic Natural 

Flavour Notes: Lemon Sherbet, Sticky Date, Orange Blossom



Halo Beriti processing station sits in the epicentre of an all-time hailed origin of speciality coffee, Ethiopia. Often the case with Ethiopians, the crops are composed of beautifully cultivated and hand-picked local heirloom varieties by 750 small farm holders across the Yirgacheffe region. These cherries go through a slow maturation on the trees for two specific reasons. 1) The farms are situated at a high elevation of 2100 - 2300 MASL, meaning the environmental temperatures stay relatively low throughout the season (20-23 degrees Celsius) , allowing more sugars to be developed within the cherries. 2) The cherries are grown in the shade of other non-coffee crops such as mulberries and legumes to prevent direct sunlight. These collected lots are brought in to be processed as washed, natural and anaerobic natural. This year we have brought in all three processes as they are all shining in its own uniqueness, whilst still maintaining the classic Ethiopian peach bombs.

This process takes traditional processing techniques to the next level! Harvested cherries are put through floatation tanks to remove any pre-mature beans. These are then placed tightly inside plastic barrels, from which oxygen is replaced with carbon-dioxide and nitrogen. The absence of oxygen and the introduction of the mentioned gases allow the microorganism to feed on existing sugars and transform them into acids that are otherwise non-existent or much lower in other traditional processes. After 72 - 96 hours of fermentation, the cherries are carefully removed from the barrels and put out onto raised African beds for the next 18 - 21 days under cover. Turned over every couple of hours for even drying and prevention of mould development.

In comparison to the washed and natural, this process accentuates the florals and funky fruit acidity while maintaining the deep sugary body, reminiscent of molasses and sticky dates. Zingy lemon sherbet as a first impression and ever-lingering orange blossoms throughout. This is the cup to go for if you are feeling fancy!