Benti Halo

Summary

Benti Halo is a washed Ethiopian coffee from the Yirgacheffe region, Gedeb district, grown at 1900-2100 meters above sea level. It is produced by a group of approximately 170 smallholder farmers who deliver cherries to the Halo washing station in the Gedeo zone. The coffee undergoes spontaneous fermentation for 36-48 hours using native yeast strains and bacteria, followed by washing, channel sorting, and 12-15 days of drying on raised beds. The coffee was sourced by Originland Coffee, a specialty exporter founded by Mikiyas Alemu and Abenezer Asfaw. Flavor notes include peach, bergamot, and jasmine. Recommended for filter brewing.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Altitude

1900 - 2100 m.a.s.l

Variety

Heirloom

Notes

Peach, Bergamot, Jasmine

The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consi…