The Halo Beriti washing station is located in the Yirgacheffe Kebele and covers an area of just 0.55 hectares of land. Founded in 2010, Halo Beriti is owned and operated by Abeyot Ageze. A smallholder farmer himself, Abeyot is a descendent of Gedeo coffee growers. For generations, Abeyot’s family has made a living off of the rich Yirgacheffe soil, growing a variety of crops, but namely coffee. On his small farm, which is next to the Halo Beriti washing station, Abeyot grows coffee, potatoes, enset, and cereal crops. Specifically, Abeyot grows Dega and Wolisho coffee varieties, as well as a couple of cultivars from the Jimma Agricultural Research Center, simply designated as 74110 and 74158. Abeyot and some 520 smallholder farmers contribute their coffee cherries to Halo Beriti for processing. The majority of these smallholders grow crops on areas smaller than one hectare. All of the cherries brought to Halo Beriti are either washed or natural processed coffees. Washed process coffees are washed using water from the nearby Worka river, whereas the natural process coffees, including this espresso offering, are brought directly to the station’s drying beds where they are set to dry between 14 to 21 days. During this period, the cherries are continuously circulated to ensure even drying. The coffees from Yirgacheffe are known for their notes of citrus and dried fruit, floral qualities, and syrupy body. This coffee is no different, and we’re tremendously excited to offer this flavorful espresso from Halo Beriti, our first time obtaining coffee from the washing station.
