Ethiopia | Halo Hartume

Regular price
$78.00
Sale price
$78.00
Regular price

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Description

Worasa Mijane and his son Daniel Mijane are famous for the quality of their coffee throughout the Gedeb region of southern Yirgacheffe. This selection comes from their Halo Hartume washing station, and is a testament to their dedication of producing nothing but the best.

Worasa Mijane and Daniel are both natives to the wordea (district) of Gedeb. In the early 2000's Worasa Mijane started processing coffee at his first site in the community of Worka Sakaro. Nearly a decade later in 2013, Worasa and his son Daniel started their second washing station in the community of Halo Hartume just a few kilometers to the west from their Worka Sakaro site. Every year coffee buyers flock to these sites, to meet Daniel and Worasa, because year after year they produce outstanding and consistent quality.

Daniel Mijane and his father use the traditional underwater fermentation that is popular in Ethiopia. Normal fermentation time ranges from 24-48 hours. After fermentation the coffee is dried on raised beds for 10-14 days. Special attention is paid to keep the parchment protected during drying.


We taste: apricot, peach, lemon, jasmine, toffee

Blend Details:

Producer: Worasa Mijane & Daniel Mijane
Region: Gedeb, Yirgacheffe
Process: Washed
Varieties: Local landraces
Elevation: 1900-2200 MASL

    Description

    Worasa Mijane and his son Daniel Mijane are famous for the quality of their coffee throughout the Gedeb region of southern Yirgacheffe. This selection comes from their Halo Hartume washing station, and is a testament to their dedication of producing nothing but the best.

    Worasa Mijane and Daniel are both natives to the wordea (district) of Gedeb. In the early 2000's Worasa Mijane started processing coffee at his first site in the community of Worka Sakaro. Nearly a decade later in 2013, Worasa and his son Daniel started their second washing station in the community of Halo Hartume just a few kilometers to the west from their Worka Sakaro site. Every year coffee buyers flock to these sites, to meet Daniel and Worasa, because year after year they produce outstanding and consistent quality.

    Daniel Mijane and his father use the traditional underwater fermentation that is popular in Ethiopia. Normal fermentation time ranges from 24-48 hours. After fermentation the coffee is dried on raised beds for 10-14 days. Special attention is paid to keep the parchment protected during drying.


    We taste: apricot, peach, lemon, jasmine, toffee

    Blend Details:

    Producer: Worasa Mijane & Daniel Mijane
    Region: Gedeb, Yirgacheffe
    Process: Washed
    Varieties: Local landraces
    Elevation: 1900-2200 MASL