Halo Hartume 2nd Selection Washed Landrace | Ethiopia
£21.00
- Lemon Verbena, Plum, Melon
Additional information
Coffee Details
- Country of Origin
- Ethiopia
- Region
- Yirgacheffe
- Varietal
- Heirloom/Landrace
- Process
- Washed
- Roast Level
- Light
- Farm
- Halo Hartume
- Altitude
- 1900-2100 masl
Rest guidance
Recommended rest: 4 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Lemon Verbena, Plum, Melon
Overall profile
Clean and delicate: melon leads, with plum through the middle and lemon verbena on the finish.
Sensory profile
- Acidity
- 3/5
- Body
- 2/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 3/5
About SEY Coffee
Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.
Roaster notes
Ethiopia — Halo Hartume Ethiopian Landrace, 2nd Selection (Washed)
Tastes Like — 🍈 Melon • 🍑 Plum • 🌿 Lemon Verbena
DETAILS
- Station: Halo Hartume (Worasa Mijane & son Daniel)
- Region: Gedeb, Yirgacheffe, Ethiopia
- Varietal: Ethiopian Landrace
- Process: Washed
- Altitude: 1,900–2,210 masl
- Harvest: January 2026
- FOB Price: $13.21/kg | DDP: $16.54/kg
INTRO
Halo Hartume has become an integral part of SEY's work in Gedeb, and it's an honour to continue with these coffees. The site not only produces exceptional coffee but also helps process cherry from isolated areas nearby. In the cup: melon, plum, and lemon verbena.
THE PRODUCER
Worasa Mijane and his son Daniel are both natives of Gedeb. In the early 2000s Worasa began processing coffee at his first site in Worka Sakaro, and nearly a decade later, in 2013, he and Daniel established a second washing station in Halo Hartume, a few kilometres to the west. Yirgacheffe introduced the world to the floral and citric profiles of washed Ethiopian coffees; the washed process gained global recognition here, and the town became synonymous with some of the most iconic flavour profiles in specialty coffee.
Ethiopia is widely acknowledged as where coffee originated, with DNA testing confirming over 60 distinct varieties. Single-variety lots are virtually impossible to source, so most Ethiopian coffees are blends of many varieties and are referred to simply as "Ethiopian Landrace."
THE PROCESS
The Washed process for this lot involves:
🍒 Hand-picking — cherries harvested at peak ripeness
💧 Floating — floated to remove defects
🌥️ In-cherry hold — held in-cherry for 12 hours in shade
⚙️ De-pulping and cleaning — de-pulped and cleaned
🛢️ Dry fermentation — 12 hours in plastic barrels
💦 Wet fermentation — a further 12 hours
🚿 Hand-washing — meticulously hand-washed to remove mucilage only
☀️ Shade drying — dried in shade until moisture reaches about 10%
THE CUP
Clean and delicate: melon leads, with plum through the middle and lemon verbena on the finish.
Flavour Notes
🍈 Melon 🍑 Plum 🌿 Lemon Verbena
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