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This coffee is sourced from 400 farmers who cultivate on small plots in the Gedeb district. Their harvest is delivered to the Halo Hartume washing station, run by Mijane Woresa and his sons, where the cherries undergo meticulous and careful processing. They’re hand sorted and floated to separate for density, then de-pulped, fermented for 48 hours, washed, and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days.

Fully washed, this coffee is of indigenous heirloom varietals. It’s grown in deep red clay soil between 2,000 – 2,200 meters above sea level, and is dried on raised beds where it’s covered during the afternoons to prevent harsh drying in the intense sun.

:: red starburst, cinnamon, jasmine ::