Additional information
| Packaging | 1,200g, 250g, Test sample 20g |
|---|---|
| Making coffee | Aeropress coffee, Cold brew coffee, Filter coffee, French press coffee, Espresso coffee, Cafeteria coffee, Moka coffee, Turkish coffee |
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Ethiopia DIIMA HALO
Ethiopia DIIMA HALO impresses with a distinct fruitiness, sweetness and creamy texture. They intertwine in the cup cherry candy, fruit yogurt, red and forest fruits, and the finish brings gentle notes nougat and chocolate mousse.
2,00 € – 87,00 € with VAT
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Hikofi Mini Coffee Guide
Mini coffee info guide: What to pay attention to in order to drink better coffee?
Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.
Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.
Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.
Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.
Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.
Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.
Ethiopia DIIMA HALO is a distinctly fruity and creamy sweet coffee with a playful complexity of flavors. It is reminiscent of cherry bonbon, fruit yogurt, and red and forest fruits, with a finish rounded off by nougat and chocolate mousse.
REGION: Gedeb-Yirgacheffe
FARM/MILL: Hello mill
PROCESS: Natural
HEIGHT: 2100 meters above sea level
HARVEST: Jan-Feb
TYPE: Heirloom
FLAVOR PROFILE: Cherry bonbon, Fruit yogurt, Red and forest fruits, Nougat, Chocolate mousse
EVALUATION: 88
It is suitable for all preparations, depending on your taste– from Turkish to filter.
We recommend filter preparation for very fruity flavors, but also brilliant in an espresso machine, in a coffee pot, or cooked in the Turkish style.
You can order coffee beans or ground coffee.
The art of coffee cultivation
In the classic natural process, freshly picked, ripe coffee cherries are first carefully sorted and unripe and damaged fruits are removed. They are then spread in thin layers on raised African drying beds, where they are dried together with the flesh and skin of the fruit. The cherries are turned regularly during drying to ensure even moisture loss and prevent unwanted fermentation. After drying, the coffee rests, then the dried skin is removed and the beans are additionally cleaned and sorted. This process is characteristic of high-quality natural coffees from the Gedeb or Yirgacheffe areas for their emphasized fruitiness, sweetness and aromatic complexity.
Description of the region and the coffee grower
Halo Washing Station is located in the village of Halo Barite in the Gedeb area, in the Gedeo zone, which is part of the wider Yirgacheffe coffee region. The station is located at an altitude of between 2000 and 2100 meters above sea level and works with approximately 700 small-scale farmers. The farms are mostly semi-forested, with dense natural shade and vegetation, including ensete or “false banana”. The proximity of the plantations allows freshly picked coffee cherries to be delivered quickly to the processing station, which helps maintain their quality and freshness.
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