Ethiopia Halo Beriti Yirgacheffe Natural ESPRESSO Size:1 Kilogram learning specialty cultivation and processing

learning specialty cultivation and processing methods

Producer: Jhoan Vergara

an efficient management and control system for the entire production chain and

It takes approximately 30 to 32 days for cherry to dry

Coffee for them is a way of living

Ethiopia Halo Beriti Yirgacheffe Natural ESPRESSO Size:1 Kilogram learning specialty cultivation and processingOrigin : Ethiopia Region: Yirgacheffe Sub Region: Gedeo Altitude: 2200 meters above sea level Washing Station: Halo Beriti Variety: JARC varieties, local landraces Process: Natural Tasting Notes: Balanced and fruity coffee with notes of cream, berries and stone fruit. Halo Beriti station was founded in 2014 in the renowned coffee producing region of Yirgacheffe. About 700+ farmers deliver to the station. They cultivate local landraces and JARC