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Ethiopia, Halo Beriti - Anaerobic

Ethiopia, Halo Beriti - Anaerobic

Ethiopia, Anaerobic
Halo Beriti

Producer: Smallholders / Abeyot Ageze
Region: SSNP, Yirgacheffe
Variety: Heirloom
Process: Natural, Anaerobic 65 hrs. Fermentation
Altitude: 2040 MASL
Crop Year: 2020

Cup Profile:
Floral, White Peach, Sweet Pineapple, Mango

Abeyot Ageze, owner of Halo Beriti washing station
In the heart of the Yirgacheffe Kebele, you will find Halo Beriti. A new washing and drying station managed by Abeyot Ageze. Abeyot is a born and bred Gedeo coffee grower. Generations of Ageze’s made a living by tending the rich Yirgacheffe soil. In Abeyot’s backyard, a small coffee farm, you find enset, potato’s and cereal crops, and of course coffee.
The Halo Beriti is a small site only covering 0.55 hectares of land. The station sits at 2040 m.a.s.l. and after buying the site, Abeyot’s family planted high trees to function as windbreakers. At the start of Halo Beriti’s operation, Abeyot’s family acted as a service partner. Ready to process coffees from other suppliers in the Yirgacheffe area. But now, Abeyot is in service of the local community. Dedicated to only source and process coffee that comes from these smallholders.

Region: SNNP, Yirgacheffe Gedeb, Halo beriti
Distance: 452Km from Addis Ababa town and 45Km from Yirgacheffe town
Process: Natural Anaerobic fermentation
Soil Type: Loam Soil
Topography: Up and down topography covered with forest
Morphology: Open canopy, from medium to tall trees with pointed tips of leaves
Farm Holders: Around 650 farmers supply from 50kg to 1600kg cherry per farmer.