Halo Beriti is a true testament to the identity of Yirgacheffe coffee. The station is a natural meeting point between land, farmers, and market. Located in the high-altitude Gedeb district of Yirgacheffe, it is surrounded by forest, fed by rivers, and supplied by experienced smallholders farming coffee alongside food crops.
Managed by Boledu Coffee, Halo Beriti combines deep local roots with a progressive approach to quality, community, and innovation. Coffees from this site are recognized for their floral character, high density, and consistency: the outcome of long-term relationships, careful processing, and respect for tradition.
Standing on the Halo Beriti site, you are surrounded by dense forest. Native trees tower around the washing station. On the drive to the station, numerous creeks and rivers cut through the hills. The abundance of rainfall and water sources remains lush and green landscapes througout the whole year. The washing station itself is located directly beside a river, providing reliable access to fresh, high-quality water for processing.
Coffee grows under native shade trees, predominantly Birbira and Acacia varieties. These endemic species form a natural canopy that slows cherry maturation, stabilizes temperatures, and supports biodiversity.
To sustain the nature’s beauty all wastewater is redirected into a large wastewater lagoon, ensuring it does not enter the cycle of the surrounding environment.
The Gedeb district is home to a highly experienced Gedeo farmer community that has helped promote Ethiopian coffee worldwide. Halo Beriti works with a smallholder community of 1000+ farmers, each cultivating an average of around two hectares of land. Farms are family-managed, with labour shared among household members.
Farming systems in the area are mixed by nature. Alongside coffee, farmers commonly grow avocado, enset, soya beans, and occasionally sugar cane, supporting food security and diversified livelihoods. Many of the plots supplying Halo Beriti have been passed down through generations, creating continuity in land stewardship and farming knowledge.
One of the elements that makes Ethiopia unique is its calendar, which includes a short 13th month at the end of the year, falling in early September. Boledu uses this time to organize a small celebration at Halo Beriti, bringing farmers together to recognize the work of the past harvest.
Farmers who consistently deliver high-quality cherries receive higher payments, and a second payment (drawn from the profits of the previous year) is shared among all participating farmers. These practices have strengthened long-term relationships. Many farmers choose to continue delivering to Halo Beriti year after year, creating stability and consistency.
Harvest and processing at Halo Beriti typically take place between November and January. Due to the area’s high altitude and moderate temperatures, Halo Beriti is among the stations that harvest and process latest each season in Ethiopia. When visiting the station in late Novemeber 2025, raised beds where still empty and the station manager where patiently waiting to receive the first ripe cherries. These later harvest cycles are characteristic for Gedeb and a result of high altitudes, modest temperatures, and native shade.
While Yirgacheffe is traditionally associated with washed coffees, Halo Beriti produces a broad range of processing styles, further pushing the perception of Ethiopian coffee. Alongside washed and natural coffees, the station also processes smaller experimental lots using honey, anaerobic, and aerobic fermentation methods.
Washed coffees are fermented for 48–72 hours, depending on ambient temperatures, and dried for 10–12 days. Natural coffees typically dry for 14–21 days. Selective varietals, extended drying times, and high altitude result in coffees with uniform screen size and high density, hallmarks of Halo Beriti coffee.
Boledu Coffee was found by two friends and partners Abeyot and Mebratu. Together they perfectly compliment each other. Abeyot Ageze, who grew up around Halo Beriti and a smallholder farmer himself, used to oversee operations at Halo Beriti before Boledu took over complete management. His understanding of land, farming practices, and seasonal rhythms is grounded in lived experience. Mebrahtu Aynalem comes from a background in marketing coffee. His role focuses on connecting the work happening on the land with international markets. Ultimately ensuring that the quality work translates into recognition and value.
Together, they found the company in 2017 and acquired the Halo Beriti station amongst one of their first stations. Until today, the station remains one of their flagships and one they are rightfully proud of.
Boledu’s approach is built around the community. Training farmers, sharing profits, recognizing exceptional producers by processing individual lots separately and paying premiums for those. “We want this to be a community effort where everyone sees and reaps the benefits of coffee”, explains Mebrahtu. “The job of the washing station is simple. The real work happens before the cherry comes to us.”
On 4.8 hectares, the station collects cherries from a network of 1000+ smallholders annually. On 220 drying beds they process nearly double the capacity of their neighboring Halo Hartume station.
While deeply rooted in the tradition, the young company brings a progressive spirit to the Gedeb district. While most volumes remain to be processed as washed and natural lots, the station also experiments with anaerobic and other experimental processes. When meeting Mebrathu in Addis, he enthusiastically talks about new trials of a cold washed process. Lower temperatures lead to more controlled and stretched out fermentation processes resulting in even more complex flavors when done right.
This balance between respect for tradition while having the community’s respect for experimentation has helped to position Halo Beriti coffee amongst the best in the region. The station’s output has received repeated international awards including the renounced Cup of Excellence and Golden Bean Australia.
This small corner of Ethiopia is one with very high potential for coffee: the climate is perfect for coffee, and the farmers are experienced. Mebrahtu believes that while farmers are benefiting more now than they did in the past, there is a long way to go. Ethiopian coffee accounts for only three percent of the world’s market share in coffee.
“We have to change that”, says Mebrahtu. “There are improvements, but much room for change.” Boledu hopes that growing international recognition of Halo Beriti coffees will translate into stronger demand, better prices, and lasting incentives for farmers to continue cultivating coffee as they have done for generations in this part of Ethiopia.
