Ethiopian Halo Beriti One Roast
Ethiopian Halo Beriti One Roast
Something that strikes me in a positive way about coffees like Halo Beriti is that you would have to spend a small fortune if you tried to match this level of complexity with another ingredient. Imagine you tried to recreate this profile with wine. Coffee is still incredible value.
In another year when some coffee companies are turning their backs on Ethiopia, we are still committed. That’s the great thing about transparent trading in 2024! In my view (for what it’s worth) it is more important that we keep on supporting/buying from the same producers again and again for many reasons.
It was about time that we bought a specially processed coffee from Ethiopia, beyond the delicious washed, pulped naturals and of course the naturals that (to me) are the Holy Grails of coffee. Without saying something cancellable here, value and where to add it are big questions in coffee. Beyond this, whatever process you put a coffee through, it is all about the original ingredient, like cooking. This coffee is (in my view) outrageous and complex on another level.
This coffee was a winner in the Cup of Excellence 2020, the first in Ethiopia. If I could make financial sense of Cup of Excellence, I would buy Ethiopian first!
Roast: One Roast
Cup Profile Filter:🥣
Based on 60-65g per litre
|Aromatics: Honey, Lemon curd | Body: Light to creamy | Acidity: Sweet citrus|
On opening, Halo Beriti starts with sweet citrus and some red grape with a floral honeyed sweetness. On cooling, there is s delicate tropical ripeness with a long crisp finish. You may also find candied lemon peel, the softest incredibly sweet acidity, that mellows to white and purple fruit sugars. This is a truly elegant liquid riot for the senses.
Cup profile Espresso:
9oz Milk-based drink. This is coffee honey and lemon. Wild delicious and creamy.
6oz Milk-based drink. Wow! Think intense ripe lemons, floral, and a touch of cacao.
For espresso, I recommend longer extractions 18g-50g and late 20 seconds and beyond. In fact to be specific the best brew we had was 18g of coffee extracted in 39 seconds and 39g of liquid. We have been brewing this at 95C and it’s been wild.
Abyote Ageze and Mebrahtu Aynalem are mill owners, producers, and exporters. They founded Boledo in 2018. Boledo translates to “Source”, a critical word in coffee. Working directly with washing station owners means that they can avoid the restraints of the ECX, whilst being able to offer both traceability as well the same coffees year after year. To secure the quality and volume of cherries, Boledo pays more money for the cherries that they receive and they also train their partners in how to achieve the high quality they require.
Boledo was a finalist in the first cup of excellence in Ethiopia last year using this “Tej” process.
Winey or Tej Process at Boledo
Coffee cherries are first placed in tanks of water, with floaters removed. After the initial sorting, the cherries are placed in tanks for 4-5 days to start the fermentation process. This is also where the anaerobic process happens. The cherries are left on the coffee seed during this process, making it a natural anaerobic. After 4-5 days sealed in tanks, the cherries are then placed on raised beds to dry. The cherries are regularly rotated and further visible defects are removed during the whole drying process, leaving behind only the best cherries. This style of fermentation requires a lot of attention, both in the tanks as well as on the drying beds, as the bacteria involved can be quite volatile. The result is a deeply delicious complex cup of coffee. Last year the non-Cup of Excellence was about 100 Euros per Kilo.