Coffee at Halo Beriti is first floated to separate out unripe cherries, and then immediately pulped to remove skin of the fruit. Once pulped, coffee is put in fermentation tanks with spring water for roughly 60 hours during which the water is changed 3 times. After fermentation, coffee is washed through channels where “floaters” are separated again. After being washed clean, the coffee is soaked for 8-16 hours, our export/milling partner tells us that this step improves cup quality. Now the coffee is taken to drying beds where it will be moved regularly until it reaches ideal moisture content, roughly two weeks.
Yirgacheffe is a coffee growing region that has earned its renown. The coffees grown here are hard to fault, and that is the case with Halo Beriti. This lot arrived tasting great with notes of Black Tea and Lavender, fruity acidity of Lemon, and the sweetness of Honey.