Halo Beriti — Natural
Halo Beriti — Natural
| Notes: | Strawberry laces, Peach, Orange |
| Origin: | Yirgacheffe, Ethiopia |
| Process: | Natural |
| Varietal: | Heirloom |
| Altitude: | 1950-2250masl |
| Sourced from: | And Sons |
| Rest: | 4-6 Weeks |
In the cup
The cup opens with notes of strawberry laces, carried by a soft acidity. As it cools, peach and orange emerge, brightening the acidity. A lingering tea-like aftertaste develops throughout. While we recommend a resting period of four to six weeks, the coffee can be enjoyed from week one onwards — though we suggest avoiding the period between weeks three and four.
About the bean
This lot is the collective work of around 450 smallholder farmers in Ethiopia's Gedeo region, who grow, hand-harvest, and deliver their cherries to the Halo Beriti washing station. Once received, the cherries are processed using a traditional natural method, dried on raised beds, and carefully managed throughout — regularly turned and covered during the hottest hours of the day to ensure even, controlled drying.
The result is a consistently fruit-forward cup that embodies everything you'd expect from a natural Ethiopian coffee.
