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 2026

Flavor Honey sweet, Marshmallow, Blackcurrant, Stone Fruit, Jasmine
Descriptors Expressive, Clean, Juicy Acidity

About this coffee Located in the southern reaches of Ethiopia’s renowned Yirgacheffe area, Halo Beriti has become known for consistently producing exceptional lots of coffee. Surrounded by natural forest, the Halo Beriti area is home to Gedeo farmers who have worked the surrounding land for generations, growing coffee alongside food crops beneath a diverse forest canopy.

Abeyot Ageze, a Gedeo farmer from Halo Beriti, has operated the washing station for many years. In 2017, he partnered with Mebrahtu Aynalem to found Boledu Coffee – meaning “the source.” This harvest marks our fourth consecutive year purchasing coffee from Mebrahtu and Boledu, a relationship that has grown alongside their own operation.

Because Abeyot is from the Halo Beriti area, he has built strong relationships with the surrounding farming communities through producer trainings, profit sharing, and processing farmer lots individually whenever possible to maximize quality and farmer returns. As Mebrahtu explains, “We want this to be a community effort where everyone sees and reaps the benefits of coffee. The job of the washing station is simple. The real work happens before the cherry comes to us.” Before each harvest, the Boledu team works with producers on selective picking and specialty coffee standards while paying premiums for high-quality cherry. Their work has led to recognition at both the Cup of Excellence competition and the African Fine Coffee Association’s Taste of Harvest competition.

This year also represents an important milestone for Boledu. After years of outsourcing dry milling, they have purchased their own dry mill, allowing them to oversee every stage of production themselves. For the first time, this coffee has remained entirely in the hands of Mebrahtu and Boledu – from the wet mill, through dry milling, and all the way to export.

This lot is composed of the Wolisho and Dega varietals, two of Ethiopia’s well-known heirloom varieties. Ripe cherries were delivered by smallholder farmers to the Halo Beriti washing station, where they were floated before being moved to raised beds to dry in the sun for 15–21 days. During drying, the cherries were regularly turned to ensure even moisture loss. Once drying was complete, the coffee was prepared for export through Boledu’s newly commissioned dry mill, completing a fully integrated harvest under their own management.