Delicately floral, this Southern Ethiopian gem boasts fresh lavender and a black tea-like elegance.
Various Small Producers
Halo Beriti Woreda, Gedeb District
1900 - 2200 Meters
October - December
Lavender, Darjeeling, Delicate
Upon their delivery at a washing station (or “wet-mill”), ripe coffee cherries are first funneled into a massive hopper (usually with the help of a rake wielded by a bare-footed mill-worker) that leads them to a channel of water where they can be sorted based on their ability to sink or float. Next, newly sorted cherries exit the floatation channel into a machine (called a “de-pulper”) that effectively strips them of their fruit, exposing a final, gummy layer called “mucilage”. In select cases, coffee seeds then enter a “demucilager” that scrubs off said mucilage leaving them ready at last to be dried.
What often gets left out is that this process, in most cases, happens in the middle of the night.
Due to the vastness, topography and sub-optimal road conditions of areas like Southern Ethiopia; farmers drive for as many as 6 - 8 hours to hand-off their freshly-picked cherries to the mill that will process them. Since coffee cherries are harvested during the day, one might have to wait until twilight to see a mill in action. And that we did - at 2 am - while visiting the Hambela Estate where are processed lots farmed by the Halo Beriti community.
Ideally situated in the Gedeb District, Halo Beriti farmers harvest coffee from as high as 2,200 MASL. It’s thanks to this, and the Hambela Estate’s meticulous standards and preparation that Halo Beriti is among our favorites of this season.
We believe the coffee experience is our responsibility from seed to cup. Coffee is our craft, our ritual, our passion. It drives us and inspires us. With this simple truth and responsibility we are bridging the gap from farmlevel to streetlevel. We are verve. Made in santa cruz.