Juicy, floral, and with a hint of summer lightness—that's exactly what this seasonal coffee from Berlin roaster The Barn is like. Each cup welcomes you with a combination of sweet peach and bergamot, which gradually develops into a floral finish with notes of elderflower and jasmine. This coffee has it all: distinctive acidity, natural sweetness and subtle elegance. The ideal choice for warmer days, whether you prepare it hot in the traditional way or chilled over ice.
The Halo Beriti processing station was founded in 2014 and is located in the Yirgacheffe region, which is renowned for its fruity coffees with complex aromas. Today, the station works with more than 750 small producers who grow coffee in the dense forests typical of this area. The tropical climate with alternating rainy and dry seasons, an altitude of around 2,200 meters above sea level, and organic farming practices contribute to the slow ripening of the cherries, allowing them to absorb maximum flavor. Most of the coffee is grown in the shade and harvested by hand, ensuring that only the ripest fruits are selected.
After harvesting, the cherries are delivered to the Halo Beriti station on the same day they were picked. This is followed by wet processing: the cherries are first destoned, then fermented in open tanks for 8 to 12 hours. After fermentation, the coffee is washed in channels to remove any remaining mucilage and then dried for 5 to 15 days on raised African beds. This process produces a coffee with a bright flavor profile, high sweetness, and a juicy acidity that will grab you and won't let go.
- Altitude: 2100-2300 m above sea level.
- Processing station: Halo Beriti