Attention, attention! Halo Beriti is back!
Ethiopian light roast Halo Beriti is back in stock!
Text drafted, written and composed by: me, Väinö Siitari, brother of my business partner Anna
Dear citizens! We have important news again!
The news is this: Olli has roasted a new batch of Halo Beriti in Heimari with diamond-sharp precision (surely he nails that roast profile just like all the others…). So Halo Beriti is back on the shelf, light roasted of course. If you're one of those who order this treat whenever it's available (and judging by the reviews, there are quite a few of you), this post is for you. If you're not, this post is even more for you.
So what does it taste like?
Apricot, citrus and almond. Sounds more like a fruit salad than coffee, maybe, but hear me out.
The first sip brings the soft sweetness of apricot. Then citrus wakes up your tongue with a fresh acidity that keeps the cup bright. And at the end, almond gives you a little pat on the head so the acidity doesn't linger. Yep, there you have it.
If you're used to dark roasts and boiled coffee, Halo Beriti might confuse you at first. It's lighter and fruitier – closer to tea than to tar. But that's exactly why it's a great first step into the world of light roast coffees. Worst case, you'll find a new favourite coffee, and wouldn't that be a terrible shame.
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Find Halo Beriti here as whole beans and as filter and Chemex grind in 250 g, 500 g and 1 kg bags. Orders over €59 ship free, so a 1 kg bag takes care of that in one go. To be continued…
Where does this wonder come from?
Halo Beriti comes from the Halo Beriti washing station in the Gedeb Worka area of Yirgacheffe, Ethiopia. In the coffee world, Yirgacheffe is a bit like Suonenjoki is for strawberries in Finland: a place famous for bright, fruity and floral coffees.
The washing station is run by Boledu, a coffee producer community founded in 2018. Boledu means ”spring” in the local language, which is a fitting name for a place where good coffee starts its journey. Founders Abyote Ageze and Mebrahtu Aynalem have been in the coffee business for over 12 years – clearly longer than me. Boledu also has its own washing stations in the Guji zone, Dimtu Hamblea, Aricha and Gedeb.
Boledu collects coffee from many smallholder farmers in the area and pays them better than the market price. In return, the cherries must be ripe and even in quality, and the farmers are trained before every harvest. This matters to us: fairly sourced coffee tastes better, and that's not just a marketing line. Read more about the producer on Boledu Coffee's website.
How to brew this stuff at home
Halo Beriti is at its best as filter coffee. A pour-over dripper, a Chemex or an ordinary coffee maker bring out its bright flavour best. And hey, here's a recipe for a pour-over dripper, aka hand brewing, aka pour over (e.g. Hario V60, Origami, Kalita and the like), if you fancy testing it at home:
Brew time: about 3 minutes
Quantity: one large cup
Weigh and measure: 20 g coffee, 300 g water, temperature 93–96 °C
Grind: medium-coarse, roughly the size of coarse sea salt? How should I know, I'm a construction guy... Ready-ground filter coffee works perfectly well too. I tested it at home once on a quiet weekend morning, but then I'd rather use something like 18 g of coffee. (”A quiet weekend morning”? So have I even tasted this product?)
What else: a dripper, a filter paper and ideally a scale. With a pouring kettle, i.e. a gooseneck kettle, the water goes exactly where it should. Finally a server – a Hario glass server or a big mug works well.
Instructions: Rinse the filter paper with hot water and pour away the rinse water. Put the coffee in the paper and pour about 40 g of water over it. Let the coffee bloom for 30 seconds. Then pour the rest of the water slowly in circles. You can also sing and dance while brewing, if you feel like it.
If the coffee tastes too sour, grind finer. If it tastes bitter, grind coarser. Same ratio for a coffee maker: about 60 g of coffee per litre of water. More grounds doesn't mean better coffee, it just means an emptier coffee bag.
And what have those who've already ordered thought?
Halo Beriti has collected almost nothing but five-star reviews in our online store. One reviewer says they've been ordering it ever since they got a tip about us. Another praises how the aroma rushed out the moment they opened the parcel. A third has put Halo in Christmas gift bags. So if your Christmas presents aren't sorted yet… off you go shopping, chop chop.
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The previous batch sold out early, so order Halo Beriti here before your neighbour does. A 250 g bag costs €12.90. THAT'S IT, this is the last ad.
Huge thanks for reading! If you can't wait for the post, you can also taste Halo Beriti at our café on Nuijamiestenkatu in Mikkeli, brewed on La Marzocco's Modbar pour-over system. You'll find our other light roasts here.
Coffee regards,
Väinö from Kirjalan Paahtimo
If the coffee doesn't taste good, it's probably Noora's fault, so feedback can be sent to her.
Halo Beriti in brief
Halo Beriti is an excellent Ethiopian light roast specialty coffee from Yirgacheffe. The coffee is washed, has a quality score of 85.25, and its flavour profile is apricot, citrus fruit and almond. It is roasted by roaster Olli at Kirjalan Paahtimo in Mikkeli.
| Origin | Yirgacheffe, Ethiopia |
| Producer | Halo Beriti washing station, Boledu Coffee |
| Variety | Heirloom |
| Process | Fully washed |
| Altitude | 1950–2200 m |
| Quality score | 85.25 |
| Roast level | Light |
| Bag sizes | 250 g, 500 g, 1 kg |
Frequently asked questions
What does Halo Beriti taste like?
Halo Beriti has the sweetness of apricot, the fresh acidity of citrus fruit and the softness of almond. The flavour is clean and bright.
Which brewing methods suit Halo Beriti?
Halo Beriti is best suited to filter methods such as a pour-over dripper (V60), Chemex and a drip coffee maker.
Where does Halo Beriti come from?
The coffee comes from the Halo Beriti washing station in the Gedeb Worka area of Yirgacheffe, Ethiopia. The washing station is run by the coffee producer community Boledu.
What does washed processing mean?
In washed processing, the fruit flesh of the coffee cherry is removed from around the beans before drying. The mucilage layer on the surface of the beans is then loosened by soaking them in water tanks, and finally the beans are washed in channels. All this gives the coffee a clean and bright flavour.
