Ethiopia Halo Hartume
Ethiopia Halo Hartume
Ethiopia Halo Hartume
Ethiopia Halo Hartume
Ethiopia Halo Hartume

Ethiopia Halo Hartume

Regular price $19.99

Cupping Note

  • Lemon
  • Peach
  • Florals
  • Jasmine


    • Region: Gedeo Zone
    • Varieties: Mixed Heirloom
    • Certifications: Non-Certified
    • Altitude: 2000 – 2200 masl.
    • Processes: Washed, Sun Dried


    Located in Gedeb, Halo Hartume is one of two washing stations owned by Mijane Woresa and his sons. The coffee that comes out of Halo Hartume is grown by nearly 400 small family farms that surround the station. The workers at the washing station then de-pulp, wash, and dry on over 200 raised drying beds for two weeks.

    Until recently, it was difficult to source from certain Ethiopian coffee regions or growers, as coffee lots of the same grade would often be lumped together for export. Recently, the export laws in Ethiopia have made it easier to source coffee from particular washing stations and farmers, and Woresa took advantage to create his own exporting company.

    Mijane and his sons emphasize the social impact in the communities where they source coffee, investing in more localized cherry collection sites to reduce the transportation cost for smaller producers, contributing to road construction projects that make travel for everyone a bit easier, investing in school infrastructure projects and making sure the children have the equipment to play sports.

    It's hard to go wrong with a great washed Ethiopian, and we are obsessed with this new offering from Gedeb! It's floral, bright, and tastes just like peach o-ring gummy candies. It has a great juicy body, not quite as tea-like as you may expect. If you're a fan of light roasts and especially African coffees, we highly recommend this one.

    Ethiopia Halo Hartume is sourced from 400 farmers who cultivate coffee on small plots and deliver their cherry to the Halo Hartume washing station. On arrival, cherries are carefully sorted and floated to separate out less dense beans, then de-pulped, fermented for 48 hours, and washed and classified again in channels.

    The parchment is then placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. The parchment is also covered during the afternoons to prevent harsh drying in the intense sun. This kind of meticulous processing results in a beautifully clean and drinkable coffee.