This year marks our first white honey lot from Halo Hartume in Gedeb—and the results are stunning. The cup is vivid and layered, with notes of yellow peach, berries, honeysuckle, and lemon.

Cherries were hand-picked at peak ripeness, floated to remove defects, then de-pulped and fermented for 12 hours before drying as a white honey on raised beds for 10–14 days, leaving a delicate layer of mucilage intact.

Halo Hartume is run by Worasa Mijane and his son Daniel—producers deeply rooted in Gedeb. After opening their first site in Worka Sakaro in the early 2000s, they launched Halo Hartume in 2013, just a few kilometers west.

Gedeb sits within Yirgacheffe, a name that changed the world of coffee. It’s here that the washed process first gained global recognition, shaping some of the most iconic flavor profiles we know today.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.