Roaster's Tasting Notes: Peach / Iced Tea / Floral
Process: Washed
Varieties: Mixed Heirloom
Roast Date: July 21
250g / 8.8oz
The Barn is located in Berlin, Germany
From The Barn
Our New Summer Coffee
The Flavour Of Summer
Our first release from the new Ethiopian harvest: seasonal highlight made for the warmer months. From Kayon Mountain in Guji, this is packed with juicy fruit, florals, and sugary sweetness - like crisp iced tea.
The Cup
The first taste of a new Ethiopian season, with the fruity character we love. Sweet like summer peach, with delicate jasmine and lemongrass. Brewed cold, notes of black tea and lemon are pure iced tea, with sugary sweetness and fresh acidity.
Details
The Farm
The Kayon Mountain Coffee Farm is 500 hectares with about 300 hectares planted in coffee and has been owned and operated by Ismael Hassen Aredo and his family since 2012. It is located 510 km south of Addis Ababa, and the property crosses the border of two villages—Taro and Sewana—located in the Oromia region, in the Guji zone of the Shakiso district of Ethiopia.
Ismael oversees a staff of 25 permanent full-time and 300 seasonal employees, and the farm management offers free transportation services as well as financial support for building schools and administration buildings for the community.
The Process
Producers harvest and deliver the cherries to the Halo Beriti washing station on the same day. They are first de-pulped and fermented in open tanks for 8–12 hours. The cherries are then washed in water channels to remove the mucilage. The beans will then be spread on raised beds to dry for 5–15 days, depending on the weather.
The Cup
The clear, washed profile offers high sweetness and juicy acidity. Expect notes of peach, bergamot, and orange. Floral character increases as it cools, with elderflower and jasmine bringing real elegance. An irresistible coffee for the warmer months, Halo Beriti is perfect served hot or over ice.
Read More
Halo Beriti Washing Station was established in 2014 and currently receives coffee from more than 750 smallholders. Yirgacheffe has become famous for the fruity character of its coffees. The dense native forest is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices, across altitudes of 2100 - 2300m, ensuring slowly ripening coffee packed with flavour.
The Process
Producers harvest and deliver the cherries to the Halo Beriti washing station on the same day. They are first de-pulped and fermented in open tanks for 8–12 hours. The cherries are then washed in water channels to remove the mucilage. The beans will then be spread on raised beds to dry for 5–15 days, depending on the weather.
