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| Country: | Ethiopia (Yirgacheffe) |
| Farm: | 560 smallholder farmers |
| Varietal: | Local Landraces |
| Processing: | Washed |
| Altitude: | 1950-2200 meters above sea level |
Tasting notes: |
Cherry, cranberry & caramel |
Brewing method: |
Brews great in all brew methods, but especially well as filter (for example V60, Kalita or Chemex) |
More About
Halo Hartume
Farmers hand-harvest cherry and deliver it to the Halo Hartume washing station. At intake, the cherries is visually sorted and then pulped in the station’s disc pulper. Coffee is fermented and then washed in clean water. Workers lay the parchment on raised beds. Parchment is raked frequently to ensure even drying. It takes approximately 10 to 14 days for parchment to dry.
The owner of the Halo Hartume washing station, Haile Figa is a Gedeb native with over a decade of experience in the coffee industry. Supported by Figa’s focus on strong relationship and community-building, over 560 producers deliver cherry to the station.
Yirgacheffe
Yirgacheffe is a district in Southern Ethiopia’s Sidamo region. Yirgacheffe is widely recognized as one of coffee’s ‘birth regions.’ Washed coffees coming from this district are so well-known and sought-after that Yirgacheffe is considered its own micro-region.
The majority of coffees grown in Yirgacheffe are local landrace varieties (which are often also called Ethiopian heirloom). Other varieties grown in the regjon were developed by the Jimma Agricultural Research Centre (JARC). JARC is an important research center for Ethiopia and has done a great deal of work on developing disease resistant and high yielding varieties that still demonstrate quality in the cup.
Most farmers in the region farm on fewer than 5 hectares (many counting their coffee farms in terms of trees rather than area). Cultivation methods are traditional for the most part, with coffee being grown as part of an integrated ‘coffee garden,’ intercropped with other food crops.
Coffee in Ethiopia
Ethiopia is well recognized as coffee’s birthplace and today it has established itself as one of the highest quality coffee origins in the Specialty Coffee industry.
While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top-quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to their abundance of varieties, their method of processing. which is a result of many generations of experimentation and optimization, greatly contributes to the eventual quality.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Additionally, the coffee is almost entirely cultivated, harvested and dried using manual systems.
