Coffee Description
This lot is a fine example of washed, or parchment dried, Ethiopian heirloom coffee. It all starts with the heirloom DNA itself, coffee in its biological birthplace, evolving over millennia. Then there's the terroir, super fertile, super high altitude, where coffee fruit matures slowly, creating a densely sweet seed. Each and every plant is cared for by hand, and cherries are picked only when ripe. At the washing station, the cherry is sorted, pulped, fermented, washed, and dried with care.
Then we grab hold of it and roast it gently to develop its inherent sweetness and bring out all the lovely flavors those before us worked hard to develop and preserve. You'll find flavors of jasmine, apricot, caramel, toffee, chocolate, and lime. The body is dense and coating with a long finish.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Ethiopian Yirgacheffe
Process
Washed
Elevation
2100-2300 masl
Region
Yirgacheffe
About Halo Beriti Washing Station of Ethiopia
Halo Beriti is a washing station situated in the highlands of Gadeb, Yirgacheffe. The station serves a community of 750 smallholder producers, who deliver their coffee in cherry form.
This traditional village style of farming is typical of Ethiopia, where most farmers own less than 1/2 hectare of land, where they grow commodities as a collective community. The heirloom varieties grown throughout Ethiopia are truly unique and diverse.
Yirgacheffe, Ethiopia
Topeca
Not many roasting companies start out on the flanks of a volcano, but that’s exactly what happened in 2002 when Topeca launched on the family farms on the Santa Ana volcano in El Salvador (one of which has been in the family since 1850). And like many, it also started in a garage with little money and the youthful hope that they could build something with nothing and leave the world a better place than they found it.
With perseverance and a passion for excellence, they’re doing just that. They’ve gathered an award-winning team, and every stage of the operation at Topeca, from farm operations, processing, and milling to roasting and brewing reveals their passion for truly great coffee.
Director of Coffee, Ian Picco, says, “...what really inspired me and still keeps me wanting to come to work is creating something that provides a better quality of life for all those involved from Seed-to-Cup.”
