Ethiopia Halo Beriti

Producer Boledu Industrial - Abeyot Ageze and Mebrahtu Aynalem
Washing Station Halo Beriti
Zone Gedeo
District Yirgacheffe

Sun Exposure Mixed Forest
Farm Size 1500 small holders with average size of 2 hectare
Altitude 1950-2200 masl
Latitude 5.915399
Longitude 38.300030

Variety Wolisho, Dega
Process Natural
Fermentation Dry
Drying 15-21 days on raised beds

Harvest Year 2025

Flavor Black Cherry, Berries, Underlying Floral, Stone Fruit
Descriptors Syrupy, Rich, Smooth

About this coffee Located in the southern region of the well-known Yirgacheffe area, Halo Beriti has become famous for consistently producing top quality lots of coffee. Surrounded by natural forest, the Halo Beriti area is home to Gedeo farmers who have been working the surrounding area for generations, growing coffee and food crops alongside each other. Abeyot Ageze is a Gedeo farmer who has been running the Halo Beriti washing station for many years, and in 2017 he partnered with Mebrahtu Aynalem to form Boledu Coffee (meaning “the source”), who we have had the privilege of working with since the inception of Idle Hands. Because Abeyot is from the Halo Beriti area, he has developed a strong bond with the local farmers, developing farmer trainings, sharing profits with farmers, and processing farmer lots individually to achieve the highest price possible for the farmer.

“We want this to be a community effort where everyone sees and reaps the benefits of coffee”, explains Mebrahtu. “The job of the washing station is simple. The real work happens before the cherry comes to us. Before the harvest, we train them and explain the standards of cherry collection for specialty coffee and the premiums that come with it.” The results have led to the Halo Beriti washing station winning awards at the Cup of Excellence competition, as well as the Golden Bean Australia competition.

The coffee in the current lot is of the Wolisho and Dega varietals, often and simply called Ethiopian Heirloom varietals. Ripe cherries were delivered to the washing station from small holder farmers in the area, where they were sorted via floating before being placed on raised beds to dry in the sun for 15-21 days. During this drying phase, the cherries were turned every couple of hours to ensure even drying during the day. Once dried, the coffee, still covered by the husk, was moved to Addis for milling and finally export.