The Halu Beriti washing station services over 750 smallholder farms from Yirgacheffe and Gedeb in Ethiopia. This coffee goes through a fermentation period of 48-72 hours, then washed and soaked for 8-16 hours, and finally dried on raised beds for 9-12 days. The attention to detail results in an amazing, peachy coffee that is one-of-a-kind.
Roasted lighter to keep the nuanced flavor of Peaches, Jasmine, and Almonds, we recommend brewing at a slightly higher temperature; between 203-205 degrees, and at a 1/15 ratio in order to extract the full potential of the coffee. Check out our pour-over brew tutorial here.
Altitude: 2,100-2,300 masl
Coffee Grading: Q1