2026 Halo Hartume - Ethiopia

From Halo Hartume washing station in Gedeb, Yirgacheffe—established in 2013 by Worasa Mijane and his son Daniel—this Ethiopian Landrace grows between 1,900 and 2,210 meters. Hand-picked at peak ripeness, the coffee undergoes 24–48 hours of underwater fermentation before drying on raised beds for 10–14 days, a washed process that emphasizes the region's signature brightness. Expect nectarine, tart plum, and lemongrass: a crisp, clean profile that represents the floral and citric character Yirgacheffe introduced to specialty coffee. A consistent annual selection from SEY that delivers the refined, high-altitude clarity the region is known for.