Ethiopia | Halo Beriti - Yirgacheffe

Cup characteristics: Plum, Earl Grey, Apricot

Process | Washed

Varietal | Heirloom

MASL | 2100

The cherries are handpicked and initially sorted by smallholder farmers. Depending on how close they are to each facility, farmers deliver their cherries either to a nearby collection centre or directly to the washing station. The cherries are the placed into a hopper connected to a traditional Agaarde Disc Pulper. This machine removes the skin and pulp while simultaneously grading the coffee into first and second quality based on density and size. 

After pulping, the coffee undergoes wet fermentation in tanks for an average of 72 hours - though the duration can vary between 24 to 72 hours, depending on the specific lot and conditions. It is then graded again in washing channels, where lower-density beans float and are removed, leaving only the denser, higher-quality parchment coffee. Parchment is soaked in clean water before being transferred to raised drying beds, where it dries for 8 to 20 days. Nest it is spread in thin layers - ranging from 2 to 8cm, depending on the climate, drying stage, anf type of drying tables used, allowing for even and controlled drying. 

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