ETHIOPIA: HALO BERITI
Tastes Like: BLACKBERRY, BUBBLEGUM, BLUEBERRY + CHOCOLATE
MEDIUM ROAST
12OZ / 340G BAGS
Region: Yirgacheffe
Farmer: Various Smallholder
Varietal: Heirloom Ethiopian varieties
Altitude: 1700 - 2200 m.a.s.l
Processing: Special Natural Prep
ABOUT SPECIAL NATURAL PREP:
With the special prep (what the producers generally call “Premium” in Ethiopia) the cherries are collected from a limited number of small-holder farmers. 90% of the cherries are perfectly picked, the right red color. 5% semi red and 5% overripe. All of it is processed and stored it separately from the other lots. They generally produce a very small number of bags in this way every year. In most instances, cherries used to produce these lots are collected from a day lot (picked in one day). Natural coffees in Ethiopia are first sorted for ripeness and quality before being rinsed clean Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
Our precision medium roasting technique allows us to bring out the naturally sweet blackberry, bubblegum, blueberry + chocolate notes inherent in naturally processed heirloom varietals.
WATCH SAM HAVE THIS COFFEE WITH TORONTO'S FAVOURITE PHOTOGRAPHER LUIS MORA
WATCH OUR IMPORTER SHOW THE WHOLE NATURAL PROCESS
ABOUT YIRGACHEFFE
Yirgacheffe has become famous for coffees that tastes like blueberries. This region is plentiful. The thick vegetation is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1600 to 2400 masl in these highlands. The multitude of microregions creates complex profiles depending on the washing station a particular coffee is from.
ABOUT ETHIOPIAN COFFEE
Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of everyday life and has been for centuries.
There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. No coffees are spoken of with the reverence or romance that Ethiopian coffees are.
Coffee is still commonly enjoyed as part of a ceremonial preparation, a gathering of family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.
Honour this tradition and invite your friends and family to enjoy a cup of Ethiopian coffee today.
In this video, Joey takes a modern approach to this age-old tradition by cold brewing SJCB's newest single-origin Ethiopian coffee and sharing it with her co-workers.
After some trial and error, Joey came up with this fantastic recipe:
- 100g of coffee, 700ml of filtered water (1:7 ratio)
- Grind size: Setting 20 on Malkonig x54 (finer than usual cold brew recipes)
- Brew for 18 hours
- Share with friends!
Let us know if you try this recipe or have another idea of how to enjoy this roast; we'd love your thoughts.
