Ethiopia Halo Beriti

We usually identify Ethiopian coffees by region, washing station, or cooperative. Halo Beriti from the Paloma Coffee roastery in Wroclaw takes it a step further. It comes from Mr. Mengeche Derso, a 62-year-old farmer who runs a 15-hectare farm in the Halo Beriti area of the famous Yirgacheffe region. He works on the farm with his four children and fertilizes the soil with natural materials, mainly manure and plant residues. The coffee trees grow at altitudes of up to 2,300 meters, which is high even by Ethiopian standards. The coffee is part of the Single Farmer Project, which makes it possible to trace Ethiopian beans back to a specific grower. The farmer is named directly in the contract, has a say in the selling price of his harvest, and the roastery knows exactly who produced the beans in each package. The harvested cherries are carefully sorted, cleaned, and dried whole on raised African drying beds for approximately 8 to 25 days.

During drying, they are turned regularly to ensure an even drying process. The natural processing method comes through fully in the cup. Notes of wild strawberries and juicy orange emerge, with subtle hints of white tea and chamomile underneath, all rounded out by a pleasant chocolatey sweetness. A fruity, floral, tea-like, and sweet Yirgacheffe with an SCA rating of 86 points from the 2025 harvest. On the website, it is listed among coffees for filter and alternative brewing methods.