In the heart of the Yirgacheffe Kebele, you will find Halo Beriti, a new washing and drying station managed by Abeyot Ageze. Beriti is a small site only covering 0.55 hectares of land. Abeyot’s family planted high trees to function as windbreakers. Abeyot is in service of the local community, dedicated to only source and process coffee that comes from these smallholders.
Abeyot uses water from the Worka river. Fermentation hours vary between 45 and 65 hours, depending on the weather. The parchment dries for 7 to 10 days.
This cup absolutely bursts out of the gate. On the nose, I’m smelling freshly squeezed orange juice. In the cup, it’s crisp and exceptionally juicy, with floral notes up front and center.
Producer: Abeyot Ageze
Varietals: Wolisho, Dega
Elevation: 1900 - 2150 MASL
Tasting Notes: Lavender, Rose Water, Tangerine, Orange Zest, Juicy
Best Brewed As: Pourover, Drip