The lush and forested hills of Halo Hartume produced this natural process coffee with classic Yirgachefe profile featuring a high acidity bursting with flavors of raspberry, milk chocolate, and stone fruit. In addition to the unique genetics of coffees from the Gedeo Zone in southern Ethiopia, farming methods, rich soil, shade trees, and water of the area all contribute to Yirgachefe’s distinct flavor. 
Raspberry, Milk Chocolate, Stone Fruit
Up until recent years, sourcing Ethiopian coffees from a specific region or grower was extremely difficult due to a longstanding practice where coffees of the same grade would be lumped together for export. This practice was often done with little thought to the vast array of unique flavors from coffees harvested across the various zones and regions of Ethiopia or how these flavor profiles would blend with one another.

 

In the last few years, changes to Ethiopian export laws made it easier to source coffee directly from a specific washing station, mill, or even an individual farmer, helping to preserve and share each region’s unique taste with the rest of the coffee drinking world. 

For Ato Mjiane Worassa, who’s family have operated mills and washing stations in the Gedeb region of the Gedeo Zone for decades, this newfound ability to export coffee as a directly presented an exciting opportunity. Ato and his son Daniel, now able directly export coffee processed by their families washing stations, were able to accomplish a long time goal of exporting coffee that is traceable back to the individual kebele (the smallest administrative division in Ethiopia).

 “We are working on establishing new washing stations, but our main goal is to get Gedeb coffee out to the world in clusters, based on the kebele it is grown in.” - Daniel Mijane

Now able to directly export the coffees their family helped process from over 396 smallholder farmers in the Gedeb region, the Mijane family were able to open their second washing station in the relatively inaccessible valley nestled in the Halo Hartume hills. The close proximity to the small holders in the region allows cherries to be transported quickly for processing after cultivation, preventing the cherries from developing overly fruity flavors. 

$ 20.00 / 12 oz.

Specifications


Flavors

The lush and forested hills of Halo Hartume produced this natural process coffee with classic Yirgachefe profile featuring a high acidity bursting with flavors of raspberry, milk chocolate, and stone fruit. In addition to the unique genetics of coffees from the Gedeo Zone in southern Ethiopia, farming methods, rich soil, shade trees, and water of the area all contribute to Yirgachefe’s distinct flavor. 
Raspberry, Milk Chocolate, Stone Fruit
Up until recent years, sourcing Ethiopian coffees from a specific region or grower was extremely difficult due to a longstanding practice where coffees of the same grade would be lumped together for export. This practice was often done with little thought to the vast array of unique flavors from coffees harvested across the various zones and regions of Ethiopia or how these flavor profiles would blend with one another.

 

In the last few years, changes to Ethiopian export laws made it easier to source coffee directly from a specific washing station, mill, or even an individual farmer, helping to preserve and share each region’s unique taste with the rest of the coffee drinking world. 

For Ato Mjiane Worassa, who’s family have operated mills and washing stations in the Gedeb region of the Gedeo Zone for decades, this newfound ability to export coffee as a directly presented an exciting opportunity. Ato and his son Daniel, now able directly export coffee processed by their families washing stations, were able to accomplish a long time goal of exporting coffee that is traceable back to the individual kebele (the smallest administrative division in Ethiopia).

 “We are working on establishing new washing stations, but our main goal is to get Gedeb coffee out to the world in clusters, based on the kebele it is grown in.” - Daniel Mijane

Now able to directly export the coffees their family helped process from over 396 smallholder farmers in the Gedeb region, the Mijane family were able to open their second washing station in the relatively inaccessible valley nestled in the Halo Hartume hills. The close proximity to the small holders in the region allows cherries to be transported quickly for processing after cultivation, preventing the cherries from developing overly fruity flavors. 

Sourcing and Processing Information

The lush and forested hills of Halo Hartume produced this natural process coffee with classic Yirgachefe profile featuring a high acidity bursting with flavors of raspberry, milk chocolate, and stone fruit. In addition to the unique genetics of coffees from the Gedeo Zone in southern Ethiopia, farming methods, rich soil, shade trees, and water of the area all contribute to Yirgachefe’s distinct flavor. 
Raspberry, Milk Chocolate, Stone Fruit
Up until recent years, sourcing Ethiopian coffees from a specific region or grower was extremely difficult due to a longstanding practice where coffees of the same grade would be lumped together for export. This practice was often done with little thought to the vast array of unique flavors from coffees harvested across the various zones and regions of Ethiopia or how these flavor profiles would blend with one another.

 

In the last few years, changes to Ethiopian export laws made it easier to source coffee directly from a specific washing station, mill, or even an individual farmer, helping to preserve and share each region’s unique taste with the rest of the coffee drinking world. 

For Ato Mjiane Worassa, who’s family have operated mills and washing stations in the Gedeb region of the Gedeo Zone for decades, this newfound ability to export coffee as a directly presented an exciting opportunity. Ato and his son Daniel, now able directly export coffee processed by their families washing stations, were able to accomplish a long time goal of exporting coffee that is traceable back to the individual kebele (the smallest administrative division in Ethiopia).

 “We are working on establishing new washing stations, but our main goal is to get Gedeb coffee out to the world in clusters, based on the kebele it is grown in.” - Daniel Mijane

Now able to directly export the coffees their family helped process from over 396 smallholder farmers in the Gedeb region, the Mijane family were able to open their second washing station in the relatively inaccessible valley nestled in the Halo Hartume hills. The close proximity to the small holders in the region allows cherries to be transported quickly for processing after cultivation, preventing the cherries from developing overly fruity flavors. 


Similar Items