Halu Beriti

Halu Beriti

  • Tasting Notes White grape, nectarine and black-tea
  • Location Yirgacheffe, Gedeo Zone, Ethiopia
  • Elevation 2100 - 2300 M
  • Process Washed 'special preparation'
  • metafields
    Region Yirgacheffe, Gedeo Zone, Ethiopia
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    Varietal Various Heirloom varietals
  • metafields
    Elevation 2100 - 2300 masl
  • metafields
    Process Washed 'special preparation'
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    Importer Cafe Imports

Taste Notes

Another great washed Yirgacheffe. Super clean and complex. Nectarine, white grape and black tea.


Halu Beriti Washing Station was established in 2014 and serves 750 smallholder producers, who deliver their coffee in cherry form. For this special preparation Washed lot, the coffee is meticulously sorted with more attention during the entire process, from delivery throughout the drying period. The seeds are picked through as they dry on the raised beds to remove any that are drying unevenly or that show sign of mill or insect damage, for instance.

After delivery to the washing station, it is depulped and undergoes a fermentation time of 48–72 hours. It is washed clean, then soaked for 8–16 hours, then washed one more time before being dried on raised beds for 9–12 days.

The farmers

On average the farmers supplying cherries have a farm size of less than one hectare. Most coffees are organic by default since organic compost is common, pruning less common. A farmer can typically have less than 1500 trees per hectare, and 1 tree typically produces cherries equal to less than 100 - 200 grams of green coffee.

Ethiopia has one main annual coffee harvest across all growing regions, occurring from November to January. To ensure only the very ripest cherries are selected, at least four passes are made during harvesting.


Ethiopia’s proud history as the birthplace of coffee and producer of some of the world’s most exquisite premium coffees means Ethiopian coffee is highly sought after internationally. The popularity of coffee among locals also remains strong; Ethiopians themselves drink more than half the quantity of coffee they grow.

Named after the Indigenous Gedeo People, the mountainous Kochere micro-region has long been renowned as one of the best origins of Southern Ethiopian coffee. A unique combination of very steep yet fertile land at high altitude means much of the coffee grows at over 2,000 metres above sea level. At this altitude, exceptional heirloom varieties and iron-rich, acidic soil creates ideal conditions to produce premium coffee.

At first glance, Yirgacheffe’s verdant hills appear thickly forested, yet it is a densely populated region dotted with villages, with around 43,000 farmers growing ‘garden coffee’ over approximately 62,004 hectares. Coffee is generally farmed organically and is an important cash crop grown alongside food for consumption.


This coffee is a blend of local varieties collectively known as ‘Ethiopian Heirloom’. All of these varieties are Arabica and most originate from a Typica predecessor, but with wild mutations that result in some exceptional and unique flavour profiles.

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