About
In the misty mountains of southern Ethiopia, the village of Beriti sits within the renowned Yirgacheffe growing zone, a region celebrated for clarity, florality, and elegance in the cup. Here, producer Mengesha Derso cultivates exceptional micro-lots under the name Halo Beriti, uniting tradition with a commitment to quality. The farm, located 22 kilometers from Gedeb at 2,200–2,300 meters above sea level, is among Ethiopia’s highest coffee-growing areas. Rich volcanic soils, steady rainfall, and heirloom varietals create ideal conditions for slow cherry ripening, which enhances sweetness, bright acidity, and complexity in the cup.
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The Process
Coffees from Halo Beriti are most commonly processed using the traditional washed method, supported by clean spring water from the surrounding highlands. After careful handpicking, cherries are pulped, fermented, washed, and then dried slowly on raised African beds under the sun. This time honored approach clarity, preserves enhances florality, and allows the terroir of Yirgacheffe to shine. The washed profile is distinguished by high floral aromatics such as jasmine and lavender, balanced with stone fruit sweetness of peach and apricot, alongside crisp citrus notes of lemon and bergamot. The body is delicate and tea-like, leading to a clean, silky finish with lingering florals and a white grape acidity. What makes Halo Beriti exceptional is the balance of altitude, heirloom genetics, and producer care. This is not coffee produced for volume; it is carefully nurtured, processed with precision, and delivered with traceability and integrity. Each cup embodies the elevation, meticulous methods, and heritage that define Yirgacheffe as one of the world’s most iconic coffee origins.