This lot stays on the bright, crisp, and cleaner side of the profiles we see from Gedeb: a plethora of light fruit tones complemented by soft floral tea notes. The fruit notes hover between light peach and tropical, with hints of tart plum and other stone fruits.
Ethiopian Landrace
Gedeb, Yirgachefe
1,900 - 2,210 masl
January, 2024
Hand-picked at peak ripeness. Fermented underwater for 24-48 hours. Dried on raised beds for 10-14 days.
ABOUT HALO HARTUME
Worasa Mijane and Daniel are both natives to the woreda (district) of Gedeb. In the early 2000s, Worasa started processing coffee at his first site in the community of Worka Sakaro. Nearly a decade later, in 2013, he and his son Daniel started their second washing station in the community of Halo Hartume—just a few kilometers to the west of Worka Sakaro.
Yirgachefe is famous for putting washed Ethiopian coffee on the map decades ago. People fell in love with the floral and citric profiles that the washing process brought out in Yirgachefe coffees, and this small town became famous overnight.
ABOUT ETHIOPIAN LANDRACE
Ethiopia is widely acknowledged as the geographic origin of coffee, and its production continues to represent about 10% of the country's gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single-variety lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the wide Ethiopian varieties and are therefore referred to simply as 'Ethiopian Landrace.'
Pricing Details
FARM GATE (LOCAL; CHERRY)
58 Birr/KG
FARM GATE (USD; GREEN)
~$6.84/KG
FOB
$9.64/KG
FOT
$10.52/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.