top of page
Halo Beriti | Natural Anaerobic | Ethiopia

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening


Region: Halo Beriti, Yirgacheffe, Ethiopia

Varietal: Heirloom Varietals 

Process: Natural Anaerobic Fermentation

Altitude: 2000-2200 masl


Idido is a village in the region of Yirgacheffe in Ethiopia. The  farms contributing to this lot sit at very high altitudes ranging from 2000 - 2200 masl. This contributes towards thiscoffees extra level of sweetness & complexity. Usually in Ethiopia coffee is either processed as Natural or Washed coffee but recently a few mills have started to tinker with alternative processing methods. For this lot the mill has decided to anaerobically ferment the ripe cherries after picking in stainless steel vats before being dried whole on raised beds. This intense fermentation at higher temperatures without oxygen results in a very unique flavor profile with  lush blueberry, peach & tropical notes along with floral rosewater notes. This is our first anaerobically fermented lot from Ethiopia that we've purchased and are stoked with this lot and excited for future developments of alternative processing in Ethiopia. 

Halo Beriti | Natural Anaerobic | Ethiopia

    bottom of page