Concept – Ethiopia – Whiskey Barrel – Omni

Description

Natural Ethiopia
The Halo Beriti wet mill is located in the well-known Yirgacheffe region, where farmers from the nearby Gedeb village deliver their cherries. These are wild Arabica varieties from the birthplace of coffee, grown organically at an altitude of 1900 to 2400 MASL. The coffee is certified organic and is naturally processed, meaning the coffee cherries are dried with the fruit pulp (mucilage), which gives the coffee more body.

Flavor modulation
Flavor modulation is our roastery’s original method. It is a post-processing step for drying green beans—an improved process of aging green beans in a bourbon whiskey barrel. Our method ensures a more even distribution of the selected alcohol flavor in the coffee and a more pronounced character. How to prepare this coffee? We tried all preparation methods, but we liked it best when used in a milk drink (cappuccino) and it is also excellent for preparing a cold beverage.

About this Variety
Heirloom – The name Ethiopian Heirloom variety is used to denote indigenous, hereditary varieties that are the result of cross-breeding between species and varieties, rather than originating from one specific variety.

Natural Process
Natural sun-drying, also called “natural process” or “dry process,” means drying coffee cherries whole with/without the use of water or machines to remove part of the fruit. Before drying, the cherries are picked, submerged in water, and sorted to remove any under-ripe or overripe fruit.