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Ethiopia is truly the home of coffee with varieties ranging between six to ten thousand. On top of genetic differences, variations in farming practices, soil, shade trees, and water can lend different nuances to the flavor of the coffee. In the recent past, it was very difficult to source Ethiopian coffee from a particular region or grower. Traceability was an issue and coffee lots of various unique flavors would get lumped together as one.
But recent changes to export laws in Ethiopia have made it easier to source coffee from a particular washing station, mill, or even individual farmer, helping preserve each region’s unique taste. This newfound freedom for smaller washing stations and farmers to export their coffee directly is an exciting development for Ato Mijane Worassa and his son Daniel. The Mijane family has run washing stations in the Gedeb region of the Gedeo zone for decades, and one of their goals is to export traceable coffee from each kebele (the smallest administrative division in Ethiopia) in Gedeb separately.
It is for this reason that the Mijane family opened their second washing station at Halo Hartume. Farmers from the area no longer need to transport their cherries to the the other washing station, which is a bit of a journey from Halo Hartume. Now, the coffee from Halo Hartume is not mixed in with other coffees from the region and stays completely traceable. In addition, smallholders in the area can get their coffee to the washing station soon after picking, preserving the coffee cherry quality.
The lush and green forests of the Halo Hartume hills are relatively new to coffee. The coffee trees are young, bearing cherries that are large and full of flavor. And you can certainly taste the distinct flavors of Halo Hartume's terroir in the cup. The coffee is unbelievably sweet and juicy with luscious notes of strawberry jam, tropical fruit, and an aromatic floral bouquet.