SEY Coffee - Halo Hartume | Ethiopia

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Ethiopia — Worasa & Daniel Mijane Halo Hartume Ethiopian Landrace (Washed)

Tastes Like — 🍑 Nectarine • 🍒 Tart Plum • 🌿 Lemongrass

DETAILS

• Producer: Worasa Mijane & Daniel Mijane
• Station: Halo Hartume Washing Station
• Region: Gedeb, Yirgacheffe, Ethiopia
• Varietal: Ethiopian Landrace
• Process: Washed (24–48hr Underwater Fermentation)
• Altitude: 1,900–2,210 MASL
• Harvest: January 2026
• Size: 250g

INTRO

A constant and deeply valued site in SEY's annual Ethiopian programme — Halo Hartume returning with another bright, crisp, and clean expression of Gedeb. This year's selection stays on the vivid, high-toned side of the profiles Gedeb reliably delivers. In the cup: nectarine, tart plum, and lemongrass.

THE PRODUCER

Worasa Mijane and his son Daniel are both natives of Gedeb in the southern Yirgacheffe zone. Worasa began processing coffee in the early 2000s at his first washing station in Worka Sakaro, and in 2013, he and Daniel established a second station in the Halo Hartume sub-region a few kilometres to the west. The two sites now form a complementary family operation that has become one of SEY's most consistent and trusted Ethiopian partnerships.

Gedeb is the southernmost woreda of the Yirgacheffe region, and coffees from this area have developed a distinct identity alongside the broader Yirgacheffe reputation. Yirgacheffe is widely credited with introducing the world to the floral and citric profiles of washed Ethiopian coffee — it was here that the washed process first gained global recognition, and the town quickly became synonymous with some of the most iconic flavour profiles in specialty coffee. Halo Hartume, at 1,900–2,210 MASL across its farm range, represents the high-altitude end of this celebrated growing landscape.

Ethiopia's extraordinary biodiversity — with DNA testing confirming over 60 distinct varieties — means most coffees are blends of many co-existing heirloom cultivars, referred to collectively as Ethiopian Landrace. In Gedeb, this diversity expresses itself with the crisp, citrus-forward, and florally complex character that has come to define the best lots from this sub-region.

THE PROCESS

The Washed process at Halo Hartume involves:

🍒 Hand-picking — Cherries picked at peak ripeness before delivery to the station 💧 Underwater fermentation — Beans fermented fully submerged in water for 24–48 hours ☀️ Raised-bed drying — Dried on raised beds for 10–14 days

The underwater fermentation is the defining step — fully submerging the beans throughout the fermentation period creates a consistent, controlled environment that builds the clean nectarine brightness, tart plum acidity, and lemongrass herbal freshness that define this year's bright, crisp Halo Hartume selection.

THE CUP

A bright, crisp, and beautifully clean washed Ethiopian from one of Gedeb's most trusted and consistently excellent family stations — nectarine brightness, tart plum acidity, and a fresh lemongrass character in a light, vivid cup that speaks clearly of the altitude and the Yirgacheffe washed tradition it represents. Halo Hartume, another year on and still as compelling as ever.

Flavour Notes

🍑 Nectarine 🍒 Tart Plum 🌿 Lemongrass

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