Heirloom

Halo Hartume Farm is located in the heart of the renowned Yirgacheffe region, which is popular for its exceptional coffee. It is in this land of biodiversity and agricultural traditions that Gedeb, our producer, works with passion to enhance the coffee heritage of the region. The Halo Hartume car wash, which is well integrated into the local landscape, employs nearly 100 people and has 310 drying beds spread over 4.5 hectares. Gedeb and its teams work with local small producers, using both manual and natural farming methods. Their approach focuses on the preservation of natural resources and sustainable practices to protect the ecological heritage of Yirgacheffe. Committed to community development, the members of this station also support social projects for education and well-being of local people. Halo Hartume is not only a local coffee brand, but also a model of sustainability and social responsibility.

Heirloom is the generic term for the endemic varieties of Ethiopian coffee. These Arabicas are found in the primary tropical forests of the south-west and east of the Rift, the historic cradle of humanity and coffee. Each Ethiopian region has its own type of Heirloom, and today there are 150 varieties, offering a rich and varied range of aromas. Heirloom from the Halo Hartume station is a natural Arabica coffee produced using traditional methods. Located in the Yirgacheffe region, at an altitude of over 2,100 metres, this station is renowned for the exceptional quality of its coffees. With 310 drying beds and a team of nearly 100 workers, Halo Hartume contributes to local development while respecting sustainable practices. In a cup, this coffee reveals delicate notes of fruit and white flowers, typical of high-altitude coffees, and offers a lovely lightness ideal for mild methods and infusions.

The "Nature" process consists of drying the whole fruit - the coffee cherry - leaving the beans in contact with the pulp and skin. After harvest, cherries are placed on large raised beds where they dry in the open air for about three weeks. Once the drying is finished, the bean is separated from the fruit in a delicate and manual way. This slow fermentation gives the coffee a remarkable aromatic intensity. Known as the dry process, this method is an environmentally friendly and sustainable choice because it requires very little water compared to washed processing methods.

To enhance the floral and fruity characteristics of this natural Heirloom, Daniela Capuano, our MOF roaster, has created a very balanced roasting profile, which gives it its light and delicate texture. To guarantee you an exemplary freshness, our coffees are roasted on order in a workshop in Bordeaux that has organic certification.