Dinkinesh: Halo Hartume — Ethiopia by Roaster of the Year 2022
Tastes like: Hibiscus Flower | Oolong Tea | Passionfruit
Roasted by Little Waves Coffee — Roaster of the Year 2022
340g whole coffee beans in a valved-re-sealable bag.
Halie and his team produced this exceptional washed Ethiopian lot, and we're excited to share it with you. Light and bright coffee drinkers will love these floral and fruity flavors!
Tastes like: Hibiscus Flower | Oolong Tea | Passionfruit
Roasted by Little Waves Coffee — Roaster of the Year 2022
340g whole coffee beans in a valved-re-sealable bag.
Halie and his team produced this exceptional washed Ethiopian lot, and we're excited to share it with you. Light and bright coffee drinkers will love these floral and fruity flavors!
Tastes like: Hibiscus Flower | Oolong Tea | Passionfruit
Roasted by Little Waves Coffee — Roaster of the Year 2022
340g whole coffee beans in a valved-re-sealable bag.
Halie and his team produced this exceptional washed Ethiopian lot, and we're excited to share it with you. Light and bright coffee drinkers will love these floral and fruity flavors!
ABOUT THE FARM/GROWER
Halo Hartume is located on the central-western side of Gedeb, right in the heart of some of the highest growing elevations for coffees. Haile Figa's washing station, which is located here, processed coffee cherries by 476 farmers this season.
Haile Figa, inspired by the new laws and regulations in Ethiopia, built his Halo Hartume wet mill in 2018 with the hope of purchasing coffee from the nearby farmers in the community.
Haile is a native of the Gedeb town and started his journey in the coffee industry 12 years ago and still describes it as a success built on a strong foundation of relationships with the community around where he is from.
The Halo Hartume washing station utilizes the traditional underwater fermentation commonly used in Ethiopia. The coffee is fermented fully submerged in water for 36 to 48 hours normally, but the process can take longer. The water used for fermentation is changed frequently to keep the process clean and avoid off-flavors. After fermentation, the coffee is dried for 10-14 days on raised beds.
