Ethiopia Halo Beriti Washed - Filter Roast

COUNTRY - Ethiopia
REGION - Gedeb, Yirgacheffe
ALTITUDE - 2200 - 2300 M.A.S.L
VARIETAL - Heirloom Yirgacheffe varietal
PROCESSING METHOD - Washed

HALU BERITI
Halu Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. Natural lots are dried on raised
beds for 8–15 days when the weather is sunny or 15–20 days when it is cloudy. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare
on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot

WASHED PROCESS
After the coffee cherries have been picked, the cherries are depulped (skin removed) or demucilaged (skin and pulp removed).
The coffees are typically then held in “fermentation tanks” for 12–72 hours, allowing for a gentle controlled fermentation to cause any remaining pulp to separate from the beans. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture)
The beans are finally dried for up to 15 days on patios, raised beds, or in parabolic dryers until the ideal moisture content is reached.
Typically washed coffees have clean, articulate flavours; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes.

HEIRLOOM YIRGACHEFFE
Ethiopian Heirloom varieties include a diverse range of indigenous coffee plants native to the country that can be separated into two main groups: JARC varieties and landraces.
JARC varieties are designed and improved by the Jimma Agricultural Research Centre to evolve into coffee plants with more appealing traits, like better disease immunity for example. Unlike commercial hybrids, these types have not been extensively bred or altered, preserving Ethiopia's genetic diversity as much as possible.
Regional landraces are wild, mixed coffee trees, known for their unique and complex flavour profiles. These varieties often exhibit fruity, floral, and spicy notes, along with bright acidity and a full body.