Ethiopia - Halo

Notes: Bergamot, floral, lemongress, sweet maple syurp, Strawberry acidity & tea rose body 
This coffee score 89 points so is very high and amazing
Owner: 560 farmers delivering to Halo Hartume Station
Location: Yirgacheffe
Varietal: Local Landraces
Altitude: 1900-2200 MASL
Process: Washed
Overview
Located in the heart of the some of the highest elevations for coffee cultivation, Halo Hartume washing station is perfectly situated to receive and process high quality coffee. Owner Haile Figa is a Gedeb native with over a decade of experience in the coffee industry. Supported by Figa’s focus on strong relationship and community-building, over 560 producers deliver cherry to the station.

Farming methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.  In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Yirgacheffe typically use very few—if any—fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.
Farmers hand harvest cherry and deliver it to the Halo Hartume washing station. At intake, cherry is visually sorted and then pulped in the station’s disc pulper. Coffee is fermented and then washed in clean water. Workers lay the parchment on raised beds. Parchment is raked frequently to ensure even drying. It takes approximately 10 to 14 days for parchment to dry.



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