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Ethiopia Halo Hartume Organic

11,0038,00

From Yirgacheffe we ​​get this delicious organic coffee from Ethiopia Grade 1

Tita Coffee recomendation for filter!

Cultivated from 1950 to 2200 meters above sea level by different farms, this organic coffee is characterized by being processed in the washing stations of Halo Hartume. Located in the heart of some of the highest elevations for growing coffee, the Halo Hartume Wash Station is perfectly located to receive and process high quality organic coffee.

Floral notes with hints of honey, caramel, bergamot and black tea.

It can be enjoyed with any extraction method, but where it stands out is in filter.

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Country of origin of this coffeeEthiopia
Producer of this coffeeHalo Hartume
Growing RegionYirgacheffe
ProcessWashed
Coffee varietyHeirloom, local varieties
Coffee Tasting NotesHoney, caramel, bergamot, floral and black tea
SkuEtiopia
CategoriesCoffee
Filter coffee
Weight0.250 kg
Dimensions20 × 20 × 10 cm
Bean

Coffee beans, Ground coffee for Chemex, Ground coffee for espresso, Ground coffee for filter, Ground coffee for French Press, Ground coffee for Moka Pot

Bag

1Kg, 250g

Recommended for:V60
Enjoy with V60 HarioEnjoy Ethiopia Halo Hartume Organic with V60 Hario
Recommended coffee for French Press
Enjoy with your Aeropress
Recommended coffe for Expresso
Exquisite for Cold Brew
1

Preparación

Pesa 16 gr de Liliana Camelo y calienta agua a 93ºC

2

Molienda

Muele a un tamaño medio-grueso. (11 en nuestro EK43)

3

Filtro

Moja el filtro con agua para arrastrar impurezas y saturarlo en agua. De esta manera el filtro no variará ni absorberá la esencia de tu café. Vacía tu jarra.

4

Añade Café

Añade el café al filtro y nivela la superficie.

5

Bloom

Enciente el cronómetro y vierte lentamente agua, empapando todo el café. Espera hasta el segundo 45.

6

Infusión

Añade lentamente 120 gr de agua, haciendo círculos con la jarra en sentido horario. Al acabar, mueve el filtro en círculos para que el café se redistribuya.

6

Acabando

Tras 20 segundos, añade 65 gr más de agua. Redistribuye nuevamente el café y espera hasta que todo el agua pase a través del café.

8

Resultado

16,1 gr de Liliana Camelo 165,4 gr de Agua TDS: 1,33% BRIX: 1,77% Extracción: 20,32% Disfrútalo!

From Yirgacheffe comes this delicious organic coffee from Ethiopia grade 1

Cultivated from 1950 to 2200 meters above sea level by different farms, this organic coffee is characterized by being processed in the washing stations of Halo Hartume.

Located in the heart of some of the highest elevations for growing coffee, the Halo Hartume wash station is perfectly located to receive and process high quality organic coffee. Owner Haile Figa is a Gedeb native with over a decade of experience in the coffee industry. Backed by Figa’s focus on strong relationships and community building, more than 560 growers deliver cherries to the processing station.

Agricultural methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers often intersperse their coffee plants with other food crops. This method is common among small farmers because it maximizes the use of the land and provides food for their families. In addition to remaining traditionally interspersed, most farms are traditional and organic by default. Farmers typically use very little, if any, fertilizers or pesticides. Most agricultural work is done manually and very few tasks are mechanized. Thanks to all this we have a very special organic coffee.

Upon delivery to the washing station, the cherry is visually sorted and then pulped in the station’s disc pulper. The coffee ferments and then goes through washing with clean water. Workers place grain on raised beds. The grain is raked frequently to ensure uniform drying for approximately 10-14 days.

Growing region

Yirgacheffe is a district in the southern Sidamo region of Ethiopia, widely recognized as one of the “birth regions” of coffee and in this case organic coffee. The washed organic coffees that come from this district are well known and sought after. Most of the organic coffees grown in Yirgacheffe are local varieties (Ethiopian heirloom). Other varieties grown in the region were developed by the Jimma Agricultural Research Center (JARC). JARC is a major research center for Ethiopia and has worked hard to develop disease resistant, high yielding varieties in cup quality. Most of the farmers in the region farm on less than 5 hectares.

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