Coffee

Ethiopia Halo Beriti Anaerobic Microlot

Ethiopia Halo Beriti Anaerobic Microlot

£18.00

Ethiopia Halo Beriti Anaerobic Microlot

£18.00
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Peardrops
Rosewater
Traditional Lemonade

A deliciously floral Ethiopian to set your palate sparkling.

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Ethiopia Halo Beriti Anaerobic Microlot
Founded in 2018 by two friends Abiyot Ageze and Mebrahtu Aynalem, Boledu Coffee aims to work with farmers in partnership to showcase the best of their coffee by bringing the best practices for coffee preparation and management to Ethiopia and the regions where they work. Having integrated supply chains with their farmers in both districts, they are organically certified, maintaining traceability throughout the supply chain to ensure the best quality. Produced at Boledu's renowned Halo Beriti washing station in Gedeb, Yirgacheffe, this coffee comes from a station recognised through competitions including the Cup of Excellence and the Australian Golden Bean Awards. For this microlot, carefully selected whole coffee cherries were fermented for 4-5 days in sealed, oxygen-free tanks before being transferred to raised beds for drying. During fermentation, gases and pressure naturally build inside the tanks, intensifying the interaction between the fruit and the coffee bean. The result is a highly expressive cup with enhanced sweetness, vibrant fruit character and complex fermentation notes.

Region:

Gedeb, Yirgacheffe, Ethiopia

Producer:

Boledu Coffee

Farm/Milling Station:

Halo Beriti

Processing:

Anaerobic Natural

Varietal (s):

Dega

Altitude:

1,950 to 2,150 metres above sea-level

Sourcing Partner:

Algrano

Roasters Notes Ethiopia Halo Beriti Anaerobic Microlot
I make no secret of absolutely loving Ethiopian landrace coffees, and this is up there with the best. Expect explosive peardrops up front, followed by a wave of florality and sparkly citrus. An absolute belter.
About Ethiopia
Where it all began, Ethiopia is where coffee was first consumed by humans, albeit as a fruit rather than a beverage.

From wild coffee, harvested in the verdant forest, to garden coffee, grown around the homesteads of smallholder farmers, to vast estates of meticulously but intensively farmed trees, Ethiopia offers a stunningly diverse crop.

Typically harvested between October and February, Ethiopian coffees are often brilliantly fruity and floral, with notes of bergamot, and elegant complexity.

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