This time, head out for wild berries with a mug instead of a basket. “The Forager” from the Dutch roaster Sprout evokes homemade wild berry jam, enhanced with chocolate notes and caramel sweetness. This Ethiopian coffee has the fruity intensity you might expect from a naturally processed coffee, while retaining the smoothness of a washed process. It combines a juicy, fruity profile with pleasantly sweet notes of chocolate and caramel. You can enjoy it brewed or as an espresso.
The coffee comes from the Halo Beriti station in the Gedeb region of Ethiopia’s Gedio Zone. It is grown at an elevation of 2,100 to 2,300 meters and is produced by local smallholder farmers. The station has been in operation since 2014 and receives coffee cherries from 750 farmers. In Ethiopia, farmers typically cultivate small plots of land where they grow other crops alongside coffee trees. They bring their harvest to the station, which handles sorting and subsequent processing. The Forager thus represents the collaborative effort of the farmers and the people who care for their coffee after harvest.
Beans labeled as “Heirloom” have undergone washed processing. In this process, the skin and pulp are removed from the cherries, and after fermentation, the remaining mucilage layers surrounding the beans are washed away with water. This is followed by drying on raised beds. Additionally, this lot undergoes a special preparation process in which the coffee is repeatedly sorted by hand during both reception and drying. Careful attention is thus paid to cherry selection from start to finish. Lots prepared in this way are processed and stored separately from the others, and only a small quantity is produced each year.
- Farm: Halo Beriti
- Elevation: 2,100 to 2,300 m above sea level