Halo Beriti and the Gedeo highlands

Halo Beriti sits high up in the Gedeo zone of southern Ethiopia, the same area that gave the world Yirgacheffe coffee. Most of the coffee here comes from smallholders with a few hundred trees each, who deliver ripe cherry to a shared washing station. For this lot that station is Halo, run by SNAP. At 2,000 to 2,100 metres the cherries ripen slowly, and slow ripening is a big part of why Gedeo coffees taste so floral and clean.

What a natural does here

Coffee from this area is often washed, which gives you flowers, lemon and tea. In a natural the bean dries inside the whole cherry instead, and picks up more sweetness and body from the fruit. Diima Halo keeps the floral, citrusy side of Gedeo and adds a rounder sweetness on top, so it works both for people who love classic Ethiopian coffee and for people who usually find it a little too light.

About Lippe

Lippe is a family roastery in Oslo run by Alexander and Pia von der Lippe. The business started in 1998 selling espresso machines and has roasted coffee under the Lippe name since 2007, today from its roastery on Rosenholmveien in the south of the city. For years Lippe has bought most of its green coffee through Nordic Approach, a green coffee importer that works closely with producers at origin.

Brewing it

Start at 15 g of coffee to 250 g of water at about 94 °C, on a medium-fine grind for a V60 or similar cone. Florals and citrus show best when the grind is even, so a good hand grinder such as the 1Zpresso K-Ultra makes a real difference here. If the cup tastes sharp, grind a little finer; if it tastes flat or bitter, go coarser. Give the beans about a week off roast before the first brew.

Coffee details