Loading

Halo Hartume WASHED, Grade 1 - yirgacheffe, Ethiopia

Quick Facts

Producer: Mijane Worasa & Daniel Mijane

Country: Ethiopia

Region: Gedeb, Yirgacheffe

Elevation: 1,900-2,210 MASL

Varieties: JARC selections & Indigenous Landraces.

Harvest: November - January

Process: Washed

Overview

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.

History

Worasa Mijane and Daniel are both natives to the wordea (district) of Gedeb. In the early 2000's Worasa Mijane started processing coffee at the 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.

Flavor Notes

Floral, Peach, Honey

This lot from Halo Hartume is a plethora of light fruit tones with a soft sweet floral and tea note. The fruit notes hover between light peach and tropical fruits, and even have hints of light tart plum and other stone fruits. This washed profile stays on the bright, crisp, and cleaner side of the profiles we see from Gedeb.

Processing Info

Washed

Daniel Mijane and his father use the traditional underwater fermentation that is popular in Ethiopia. Normal fermentation time ranges from 24-48 hours.

One special note on the fermentation is that a good amount of pulp enters the fermentation tank and is left in the tank during the fermentation process. The fermentation water is kept very clean, but the color of the water is often a peach or reddish color from all of the pulp. It is speculated that this is one of the reasons the coffees from Daniel and his father are so unique.

After fermentation the coffee is dried on raised beds for 10-14 days. Special attention is paid to keep the parchment protected during drying.

Regional Info

Gedeb, Yirgacheffe

Yirgacheffe is famous for putting washed coffee on the map in Ethiopia decades ago. People fell in love with the floral and citric profiles that the washing process brought out in coffees of Yirgacheffe, and alsmost instantly this small town became famous.

Southern Ethiopia, and Yirgacheffe in particular can get very confusing when figuring out the geographical areas and names. Yirgacheffe is actually the name of a small town, AND the name of a small wordea (district). However,  the name Yirgacheffe became synonymous for coffees coming from a much greater area than just the town or the woreda. Today, Yirgacheffee coffee is mostly from the political boundary area called the Gedeo Zone (named after the Gedeo ethic group). Notably though, a very small amount of coffee labeled as Yirgacheffe comes from the Oromia SNNPR region that borders the western edge of Gedeo. The Gedeo Zone is broken down into 7 woredas, those are; Dilla, Dilla Zuria, Bule, Wenago, Yirgacheffe, Kochere and Gedeb.

Gedeb is the southern most woreda (district) of the Gedeo Zone, and in comparison to other areas coffee is somewhat newer to this area. Many farms here have only been growing coffee for 1 or 2 generations, and much of the coffee is only 20-30 years old. Farms in this area tend to be slightly larger than in the northern part of Yirgacheffe, but are still relatively small- averaging around 1-2 hectares, however some larger farms that are 5-20 hectares do exist.

The Gedeb woreda is home to the coffee producing kebeles (communities) Worka Chelbessa, Worka Sakaro, Banko Dhadhato, Halo Hartume, Harmufo, Gedeb Gubita, Gedeb Galcha, Banko Chelchele, and Banko Gotiti. Fairly recently, the political boundaries of Gedeb grew to include communities north of Gedeb, that were formally a part of Kochere. Those communities are: Mora Layo, Mora, Bisha, Geshe Jeba, Abel, Kedida Gubeta, and Gora Dibandi. These kebeles do not produce a lot of coffee due to their extreme elevation often over 2400 meters.