Ethiopia Yirgacheffe Halo Bariti G1 Natural｜Light
Ethiopia Yirgacheffe Halo Bariti G1 Natural │ Medium-Dark Roast
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Yirgacheffe Halo Bariti G1 Natural
Berry, Peach, Tropical Fruits, Floral Notes, Black Tea, Orange Peel; Juicy and Full-Bodied with a Floral Black Tea Finish
Ethiopia Yirgacheffe Halo Bariti G1 Natural │ Medium-Dark Roast
Berries, Tropical Fruits, Chocolate, Brown Sugar, Rich Full Body, Black Tea Aftertaste.
The Yirgacheffe region, located in Ethiopia – the birthplace of Arabica coffee – sits at an altitude of 1700 to 2100 meters. It is one of the highest-altitude coffee-growing areas in Ethiopia and synonymous with the country's specialty coffee. Fertile soil, consistent and ample rainfall, and rich local knowledge all contribute to Yirgacheffe's production of exceptional coffee.
The Halo Bariti Washing Station, located in Yirgacheffe, is part of Boledu Industries PLC. Established in 2014, this processing plant occupies a modest 0.55 hectares but plays a significant role in the local community. Initially, the station primarily processed coffee from local cherry collection centers. With continuous improvements in infrastructure and technology, it now directly purchases coffee cherries from over 1,200 farmers and performs both washed and natural processing methods.
This washing station is situated in the Gedeb district of the Gedeo Zone within the Southern Nations, Nationalities, and Peoples' Region (SNNPR). It collects coffee grown by smallholder farmers within a 3-kilometer radius. These farmers typically own less than 2 hectares of land per household and primarily cultivate coffee without chemical fertilizers, often intercropping it with avocados, soybeans, sugarcane, and banana trees. Coffee income is almost entirely central to the farmers' livelihoods, with their harvest earnings being the main source for maintaining their households and supporting education.
During the harvest season, the Halo Bariti Washing Station not only provides technical assistance to smallholder farmers but also encourages the production of more high-quality coffee through market premiums or loans. After coffee cherries are harvested, they undergo flotation before being spread on raised drying beds. Workers turn the cherries hourly and meticulously sort out under-ripe and defective fruits. The drying process is adjusted according to weather conditions until the ideal moisture content is reached. The dried cherries are then stored in a warehouse to rest and develop their full flavor before being dry-milled. Finally, the green coffee beans are sent to the capital, Addis Ababa, for final hulling and impurity sorting, ensuring quality before being bagged for export.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations. These include well-known varieties like Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha. This particular batch uses Caturra, Colombia, and Castillo, briefly described below:
It is important to note that not all coffee grown in the Blue Mountains qualifies as "Blue Mountain Coffee." Only coffee grown within the legally defined region and at altitudes between 915 meters and 1,675 meters can be officially labeled as Blue Mountain Coffee.
In the 20th century, Ethiopia officially conducted a series of projects to search for, test, and name coffee varieties. In 1974 and 1975, improved coffee varieties resistant to berry disease were discovered. The names of these varieties consist of two parts: the first part represents the year they were developed, such as 74 or 75, which is why numbers like 74110, 74112, 74158, and 74114 are becoming increasingly common today. The second part, such as 110 or 112, is the batch variety code. Collectively, they are known as the JARC 74 and 75 series, where JARC stands for the Jimma Agricultural Research Center.
---------------------------
Grade: Grade 1 (G1) is the highest level in the Ethiopian coffee grading system.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses natural processing methods, described below:
【Natural / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
Natural Processing Method of Halo Bariti
After harvesting, coffee cherries undergo a floating selection process. During the drying period on raised beds, workers turn the cherries twice an hour while manually sorting out unripe and defective fruits for removal.
If the weather is sunny, the entire drying process takes approximately 8 to 15 days. However, if the weather is cloudy, drying may take 15 to 20 days to reach the ideal moisture level. Once dried, the cherries are stored in warehouses for 5 to 8 days to allow flavors to fully develop before the outer husk is removed.
Before the green coffee beans leave Ethiopia, they are sent to the capital, Addis Ababa, for an additional hulling process. The beans undergo machine screening to remove impurities and defective beans before being bagged and exported.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
Recommended Products
※ For detailed shipping and payment information, invoices, overseas ordering instructions, etc., please click here to enter.
