Quality Report - Ethiopia Yirgacheffe Halo Berity White Washed

About This Coffee

Ethiopia is widely recognised as the ‘birthplace’ of Coffea arabica. And of all Ethiopian coffee growing regions Yirgacheffe is perhaps the most well-known and recognised. There is a certain romanticism that exists in the traditional bright, floral and complex qualities of Ethiopian coffees that so many of us never tire of experiencing. Spanning a remarkable topographic rollercoaster, the ECX Area of Yirgacheffe climbs from 1200 masl in the East of the Gedeo Zone, up to 3200 masl in the West, with only 30km in between. This dramatic expanse of height has led to a bio-diverse environment where native trees grow at the altitude in which they benefit most, including the many wild mutations of coffee varietals – this must be why the cup profiles of Ethiopian Yirgacheffe coffees are just so unique.

The Ethiopian Coffee Exchange (ECX) recognises all coffees from this Area as ‘Yirgacheffe’, however the woreda Yirgacheffe only makes up part of the Gedeo Zone where all these coffees come from. Other commonly known woredas and kebeles that fall into the Yirgacheffe Area include Kochere, Aricha, Idido, Konga, Chelelektu and more. The Gedeo Zone is an exclave of the Southern Nations, Nationalities, and People’s Region (SNNPR) in Southwest Ethiopia, and is surrounded by the Sidama Region to the north and the Oromia Region to the East, West and South.

Farm Information

  • Origin: Ethiopia
  • Region: Yirgacheffe
  • Farm/Coop/Mill: Halo Berity
  • Producer: Various Small Producers
  • Variety: Heirloom
  • Process: Washed
  • Altitude: 1900 - 2300masl
  • Harvest: October - February
  • Sourcing Partner: Project Origin
  • Quality Score: 89

Roast Level: 


Flavour Profile

  • Aroma: Toffee and Florals
  • Flavour: Mandarin, Green Apple, Toffee, Bergamot
  • Aftertaste: Sweet Toffee
  • Acidity: Acidity of a Mandarin
  • Body: Green Apples and Bergamot
  • Balance & Overall: An excellent washed process coffee, very balanced with a very clean cup

Recommended Brewing Parameters

  • Espresso: 20g In, 40g Out, 27 Seconds
  • Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
  • Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)