Etiopie Halo Beriti

Flavor Expression
Halo Beriti coffee is based on the 74110 and 74112 varieties, developed in the 1970s at the Jimma Agricultural Research Center (JARC). Their origin and quality have made them the cornerstone of many top Ethiopian microlots.

74110 originates from the Illubabor region. It is known for its compact structure, high yield, and natural resistance to diseases.

74112 shares similar characteristics with 74110, and together they form a strong duo appreciated by both farmers and roasters for their consistency and flavor potential.

Processing That Makes a Difference
After the handpicking of ripe cherries, the coffee is processed at the Halo Beriti station, where around 115 employees are involved. The entire process is carried out with maximum attention to quality:

1) The cherries are carefully sorted and depulped using a mechanical pulper.

2) The beans are then fermented for 12–48 hours to remove the mucilage layer.

3) After fermentation, they are thoroughly washed with clean water.

4) Finally, the coffee is dried for several days on raised African beds until it reaches the optimal moisture content of around 11% – ideal for export and flavor stability.

This washed processing method helps highlight the typical flavor attributes of the region – clarity, delicacy, and refreshing complexity.