Ethiopia - Samii Benti Halo - Washed - 250g

This washed Ethiopian coffee is characterized by its vibrant aromas of juicy peach, delicate floral undertones, and subtle tea-like accents. Its bright, lemony acidity adds a refreshing touch, while its harmonious profile offers an array of captivating flavors.
 
Suitable for both filter and espresso extraction, this coffee stands out for its remarkable balance, intensity, and complexity.
 
Region:  Halo Beriti, Gedeo
Producer:  170 farmers, Halo Washing Station
Elevation:  1925 – 2110 m
Variety:  Heirloom
Process:  Washed
 
Halo Washing Station

This coffee is processed at the Halo Washing Station, using cherries delivered by surrounding smallholders.

Situated at 2100 meters above sea level (masl) near Worka Town in Gedeb, Halo is one of the largest coffee-growing areas in the region, spanning 1240 hectares of coffee farms. The station sources cherries from approximately 170 farmers in the area, whose farms range between 0.5 to 2 hectares and are located at altitudes between 1925 and 2110 masl. Conveniently, the station's proximity means that no farmer needs to transport their cherries for more than 40 minutes.

Harvest & Post-Harvest

The cherries are hand-picked and sorted by smallholders before being sold either at a cherry collection center or directly at the washing station, depending on their location. In some cases, cherries are sorted further at the station to ensure quality.

At the washing station, cherries are placed in a hopper connected to a traditional Agaarde Disc Pulper. This machine removes the skin and pulp while simultaneously grading the cherries into high-quality (1st) and low-quality (2nd) categories.

The de-pulped coffee is then fermented underwater in tanks for an average of 72 hours, although fermentation times can range from 48 to 100 hours. After fermentation, the coffee is graded once again in channels, where lower-density cherries float and are removed, leaving the denser, higher-quality beans for selection as premium lots.

Drying

The parchment coffee is washed and soaked in clean water before being spread out on raised beds to dry for approximately 8 to 20 days. The drying process is carefully managed, with the coffee spread in layers of 2 to 8 cm, depending on the climate, type of drying tables, and stage of drying.