Recent changes in the Ethiopian export rules have opened new opportunities to develop relationships with vertically integrated suppliers. Mijane Woresa, who has worked in coffee for more than 30 years, recently seized on the opportunity and establish an export company along with his sons, which allows them to directly offer lots from their two washing stations, Halo Hartume and Worka-Sakaro, located within the Gedeb district.
The Ethiopia Gedeb 1 Halo Hartume is sourced from 400 farmers who cultivate coffee on small plots and deliver their cherry to the Halo Hartume washing station. On arrival, cherries are carefully hand sorted and floated to separate out less dense beans, then depulped, fermented for 48 hours, and washed and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. The parchment is also covered during the afternoons to prevent harsh drying in the intense sun.
As a family owned business, Mijane and his sons emphasize social impact in the communities where they source coffee. They have invested in more localized cherry collection sites to reduce the transportation cost for small producers. Mijane’s family have also contributed to road construction projects that make travel for everyone a bit easier. They are also responding to the local needs for investing in school infrastructure projects and making sure the children have equipment to play sports.
Tasting Notes: This Ethiopian cup is a bit more delicate and complex than your average Ethiopian. Lighter roasts will have some decent brightness, lemony with some soft fruit tones, peach and grapefruit like accents. A pretty floral cup with some awesome almost lavender aromatics. The lighter tones pull some balance with the classic tea like chocolaty undertone, traditional darker notes from the Yirgacheffe region. Medium roasts really mellow out the acidity and reduce the fruit tone, create a bit more body and a much more recognizable chocolaty factor. A very smooth, balanced and rich cup with exotic highlights. Darker roast burn out all the fruity and acidic notes, gets a little smoky roasty with strong bakers chocolate tones.
Roasting Notes: Easy to roast and shines at the lighter roast points. Good to get a little past first crack at a minimum, one will risk losing those lovely exotic floral/fruit tones if too close to 2nd crack. Works well at fuller roasts, don’t get me wrong, leaves an exotic dark roast chocolaty factor not seen in many other bean types.
This was my favorite bean that I’ve ordered on Burman this year. I usually roast this one to medium or light-medium.
Dlitfin (verified owner) –
Agreed. Hands down the best coffee I have gotten from Burman this year. Exquisite balanced fruitiness, brightness and complexity. Eithiopian coffee rules.