The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


This coffee is vividly sweet and bright. In order to express the natural beauty that this coffee has it must be roasted as simply as possible. Unlocking the most flavor from an Ethiopian Coffee tends to require the roaster to apply considerable heat with a delicate approach at the end of the roast.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.



The farm & mill where the coffee cherry is grown & processed.

Various smallholders

Founded in 2012, Halo Bariti is one of the newest coffee cooperatives in Ethiopia. It’s already developed a reputation for producing outstanding selections, though. Much of Halo Mariti’s early success can be attributed to its location. The co-op sits in the Gedeo Zone of Southern Ethiopia, which is one of the highest and most remote coffee-growing regions in the country. The elevation provides ideal growing conditions, and the remoteness results in farmers managing more land than their counterparts in regions like Sidamo and Yirgacheffe do. This results in large lots of delicious coffees that are well worth seeking out.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Indigenous Heirloom