Halo Beriti

Ethiopia, Yirgacheffe

Washed Process• Heirloom Cultivars

Grown in a cold region, this lot is fermented for up to 36 hours, soaked in spring water for 24 hours, and dried on raised beds. The extended fermentation enhances the fruit flavors while preserving the floral aromatics of this washed offering. In the cup, a lemony acidity lifts its flavor profile, complemented by stone fruit notes and berries. Delicate white florals like gardenia unfold gracefully, balanced by a honeyed sweetness and a pleasant, tea-like finish. A light and bright addition to the cold season.