Ethiopian Yirgacheffe Washed Gr. 1 – Halo Beriti – Special Prep

Burman Coffee Traders

Details

Origin

Ethiopia

Process

Washed

Roast Suitability

Description

A stellar cup for you Ethiopian washed fans and/or lighter roast fans. This is one you won’t want to miss, a great example of what top end Ethiopians should taste like. The heirloom strains that create this offering create tastes and aromatics unmatched by other origin. Special Prep is a ripe cherry only production. Generally in coffee you see a percentage of under or over ripe beans included in the final mix. Special prep lots screen out all of the under/over ripe cherries before processing to create the best cup possible. This lot comes from the Halo Beriti washing station, located in the Gedeb district (woreda) within the Gedeo Zone of Yirgacheffe, one of Ethiopia’s most recognized coffee regions. The station is managed by Boledu Coffee, the company founded in 2017 by Abeyot Ageze (who grew up around the station and was a smallholder farmer himself) and Mebrahtu Aynalem, and it works with a network of more than 1,000 Gedeo smallholders who deliver their coffee in cherry form. Many of these plots, averaging around two hectares each, are family-managed and have been passed down through generations alongside subsistence crops like avocado, enset, and soybeans. Gedeb sits among the highest altitudes in Yirgacheffe, roughly between 1,950 and 2,300 meters above sea level, surrounded by dense forest and cut through by rivers and creeks. The coffee grows under the shade of native trees, predominantly Birbira and Acacia, which slow cherry maturation, stabilize temperatures, and support biodiversity. Because of the altitude and moderate temperatures, Halo Beriti is among the stations that harvest and process latest in the Ethiopian season, generally between November and January, which translates into dense, uniformly sized beans. This is a washed Grade 1, the top quality grade in the Ethiopian classification. Cherry is picked ripe, depulped, and fermented in tanks for several hours (between 48 and 72 depending on ambient temperature), then washed in water channels before d