The Rotating Single Origin
"A new, exceptional coffee every few weeks. Adventure in every bag."
Ethiopia Dry Process Yirga Cheffe — Halo Beriti
A stunning dry-process Ethiopian from the Gedeb area of the Yirga Cheffe region. Our inaugural rotating selection.
About This Coffee
For our inaugural rotating selection, we chose something special: a dry-process Ethiopian from the Halo Beriti washing station near Gedeb town, in Ethiopia's southern Gedeo Zone — just a few kilometers south of the legendary Yirga Cheffe region.
What makes this coffee remarkable is how it defies expectations for a dry-process bean. The cup has well-defined lemon acidity — bright and even a bit grabby, like the pleasantly bitter edge of a lemon rind. Acidity is often diminished in dry-process coffees, but not here. In fact, the flavors have many qualities typically associated with washed coffee: clean, bright, and mouth-cleansing, yet with the complexity and body that come from the natural processing.
At the core of the profile is dark caramelized sugar blended with semi-sweet chocolate accents. As the coffee cools, beautiful fruit notes emerge in the aroma — ripe mango and orange. The finish draws on the chocolatey undertones, leaving something like creamy chocolate mousse with a lemon rind zest on top.
The Halo Beriti washing station was established in 2014 and works with around 750 smallholder producers who deliver their coffee in cherry form. These farmers cultivate native Ethiopian heirloom varieties at high elevations, where cooler temperatures slow growth and concentrate sugars in the beans. Many of these varieties aren't grown anywhere else in the world.
About the Rotating Series
Our rotating single-origin slot is where we get to explore the world of specialty coffee, one exceptional lot at a time. Every few weeks, we'll swap in a new light-roast single origin — always something interesting, always roasted to highlight the unique character of the bean and its origin.
This is the coffee for adventurous drinkers who want to taste the difference between growing regions, processing methods, and varieties. Each release will come with tasting notes and the story of where the beans came from.
Brewing Suggestions
Light-roasted single origins like this are best in pour-over methods (V60, Chemex, Kalita Wave) where the clarity and complexity can really shine. A clean cup lets you taste the mango, lemon, and chocolate layers individually. AeroPress also works well for concentrating the fruit notes. For drip, use a slightly finer grind than usual and cooler water (195-200°F) to avoid over-extracting.
