Meet Birhanu, a seasoned coffee farmer from the village of Halo Hartume in Gedeb, with over 30 years of experience cultivating coffee using organic farming methods. On his 4 hectares of land, he grows the 74112 variety and harvests around 5,300 kilograms annually. For years, Birhanu sold his coffee at the local market in Dilla but was discouraged by low prices. Determined to showcase the quality of his work, he entered the prestigious 2021 Cup of Excellence and earned 19th place—a milestone that affirmed the excellence of his coffee and placed him among Ethiopia’s most respected producers.
Located in the Gedeo zone just a few kilometers from Gedeb town, the Halo Hartume washing station stands amidst rolling hills where coffee thrives at altitudes between 2,100 and 2,300 meters above sea level.
Last year we procured coffee from the farm for its underscreen natural selection this year we managed to procured natural and washed selection from Birhanu's lot.
Natural Process
The natural process undergoes a careful natural processing, where only ripe cherries were handpicked, and sorted by density in water to remove the floaters and then spread thinly on the African raised beds. For 2-3 weeks the cherries were turned regularly until it reaches its targeted moisture level before it was hulled and sorted to ensure quality green coffee.
"Aromas of strawberry, peach, grape, bergamot, and florals rise upon grinding. On the palate, strawberry jam, red peach, and Kyoho grape dominate, complemented by blueberry brightness. Bergamot and frangipani add finesse, creating a juicy, sweet, and expressive profile."
Variety : 74112
Altitude : 2100- 2300 masl
Process : Washed
Origin : Halo Hartumi, Gedeb
Washed Process
Similarly with the natural process, the washed process was handpicked when riped. Then it undergo the density sort before it was depulped. After the depulping, the pulped cherry were fermented for 48 hour in water before it was washed to remove the mucilages. after the washing process, the coffee is then sent to the african raised bed. The drying process for washed coffee is between 12- 18 days. After the coffee reach its targeted moisture level, it is then hulled and sorted.
"Upon grinding, the cup exudes lemon peel, peach, lychee, bergamot, and white floral sweetness. On the palate, creamy peach yogurt, lychee gummies, and lemon peel dominate, while jasmine and gardenia add elegance. The finish is powerful, complex, and vibrant."
Variety : 74112
Altitude : 2100- 2300 masl
Process : Washed
Origin : Halo Hartumi, Gedeb