Ethiopia Halo Beriti Washed

$25

~~$35~~ $25

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Size 200g 1kg

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Origin: Gedeb, Tatatu, Ethiopia

Variety: Heirloom

Producer: Asegedech Sholie

Process: Washed

MASL: 1900-2100

Roast: Light for Filter, makes a tasty spro too

Size: 200g

About the Coffee:

The town of Tatatu is in the Gedeb district (not far from Yirgacheffe town) in the region of Gedeo zone, It has one of the highest altitudes of the region.

In the last few years, the region has developed a distinguished reputation for producing some of the most sought-after coffees.

For this coffee the cherries are handpicked, sorted, and then delivered to a washing station where they are further sorted into grades using density channels, pulped, fermented for 48-72 hours, washed, floated for defects, and then dried on African raised beds for 8-15 days or until desired moisture content has been reached (11.5%).

The Taste:

This coffee tastes gentle, clean and tastes perfectly of Earl Grey Tea. As your coffee cools you can expect light citrus notes, mild spices and warm honey.

Brand: Basic Barista

SKU:BB-ETH-BERITI-200G-GREEN-1

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Coffee Cherry Beans Red Coffee Cherries Processing

IT STARTS WITH THE BEANS

No matter how good your grinder, coffee machine or kettle is if you don't have high quality coffee beans you aren't going to have a good tasting coffee.

LEARN MORE

COMMON COFFEE PROCESSES

WASHED PROCESS
Washed coffees (aka wet process) use water to remove the coffee seed from the cherry. This has the least amount of contact with the fruit and has a clean and often creamy taste. Washed coffees are commonly known to carry more flavours from the origin, terroir and variety rather than the processing flavours.
TRY A WASHED COFFEE
NATURAL PROCESS
Natural coffees were popularised by producing countries that did not have as much access to water, this processing technique has since been adopted all over the world and tends to carry through a rich fruity flavour from the extended contact with the coffee cherries,
TRY A NATURAL COFFEE
FERMENTED
There are many coffees that fall into this third category of coffee processing, the most popular being Anaerobic fermentation and Carbonic Fermentation (CM).
Expect funky fruity notes and an intense alcohol / boozey taste
TRY A FERMENTED COFFEE