Our Talam will delight you with its light note of dried apricot and a slightly citrusy finish reminiscent of a blood orange. This coffee comes from coffee trees at a very high altitude, at 2200m. At such high altitudes, it's known to be ideal for producing dense and sweet coffee cherries.
You will fully enjoy its complexity using a pour-over method. If you prefer espresso, be sure to properly adjust your grind to achieve an adequate extraction.
Halo Beriti is located in East Gedeb. Producing some of the best Ethiopian coffees, it is bordered by Chelchele to the west, Dimtu Hambella to the north, Goro Bodessa and Guji to the east, and Banko Baya, Guji to the south.
Most of the varieties found in East Gedeb are indigenous "heirloom" varieties. They are better adapted to the environment and seem to offer better quality yields as well as coffees with the well-known and celebrated flavors of Yirgacheffe, with intense acidity, and floral and spicy notes.
The coffee cherries are carefully picked each day to ensure that only ripe fruits are harvested, then brought daily to the Gotiti station, with approximately 10 to 20,000 kilograms of cherries arriving there every day.
Natural coffees are generally delivered on the same day as they are harvested, then first sorted to check for ripeness and quality before being rinsed to remove any dirt. They are then spread out on raised drying beds, where they are constantly turned throughout the drying process. This drying can last on average between 8 and 25 days, depending on weather conditions.
The Gotiti station receives cherries from high-altitude farms in East Gedeb. It has about 88 African drying beds, the majority of which are used for washed coffee. Gotiti coffee is highly appreciated. For example, it has won numerous awards for best Ethiopian coffee from Illy Café.
All drying beds are coded so that each lot can be traced back to its original farms. The station is also one of the main sites for Tracon's Farmer's Direct Trade Program.
