Ethiopia Abeyot Ageze
Ethiopia Abeyot Ageze
- Country: Ethiopia
- Region: Yirgacheffe
- Washing Station: Halo Beriti
- Altitude: 1,900 - 2,100 MASL
- Variety: Wolisho & Dega
- Processing: Washed
- Roasted for: Espresso & Filter
Tasting Note: Grape, rose petals and lime
Roast to Order:
- Roast: Every Wednesday
- Dispatch: 1-2 days after roasting
- Whole bean only
Recommended Recipes:
Espresso:
20g:60g, 21-23 seconds, 94°C. (1:3 ratio)
V60:
15g:250g, 3 pulses, 2:30-2:45 minutes, 94-96°C. (1:16.5 ratio)
Batch Brew:
94-96°C. (1:16 ratio)
Background:
The Halo Beriti is a small site only covering 0.55 hectares of land. The station sits at 2040 m.a.s.l. and after buying the site, Abeyot’s family planted high trees to function as windbreakers. At the start of Halo Beriti’s operation, Abeyot’s family acted as a service partner. Ready to process coffees from other suppliers in the Yirgacheffe area. But now, Abeyot is in service of the local community. Dedicated to only source and process coffee that comes from these smallholders.
Generations of Ageze’s made a living by tending the rich Yirgacheffe soil. In Abeyot’s backyard, a small coffee farm, you find enset, potato’s and cereal crops, and of course coffee. Like most coffee growers in his neighborhood, Abeyot grows Dega, Wolisho varieties, plus two Jimma Agricultural Research Center bred cultivars, 74110 and 74158. His small coffee farm lies next to the washing and drying station. Because besides farming coffee, he is the operational manager at the site.