Halo Hartume washing station

The Halo Hartume washing station is situated in the Gedeb district, a high-altitude area within the renowned Yirgacheffe region of Ethiopia. This facility serves as a critical hub for local coffee production, acting as a collection point for hundreds of smallholder farmers who cultivate coffee on small plots, typically ranging from 0.25 to 1 hectare. By centralizing the processing of these individual harvests, the station ensures a consistent standard of quality that has made the 'Halo Hartume' name a recognized marker of excellence among specialty coffee roasters globally.

The station was established in 2013 by Worasa Mijane and his son, Daniel, both of whom are natives of the Gedeb area. Their entry into the coffee processing sector began nearly a decade earlier with their first site in the nearby community of Worka Sakaro. The expansion into Halo Hartume allowed the family to further their commitment to the local coffee community, leveraging their deep roots in the region to build strong relationships with the surrounding producers who deliver their cherry to the station.

At Halo Hartume, the processing of coffee is defined by a meticulous, traditional washed method. Farmers hand-harvest cherries at peak ripeness, which are then visually sorted upon arrival at the station to ensure only the highest quality fruit enters the system. The cherries are pulped using a disc pulper, followed by an underwater fermentation process that typically lasts between 24 and 48 hours. This stage is crucial for developing the clean, crisp acidity and complex flavor profiles—often characterized by notes of stone fruit, citrus, and floral tea—that define the region's output.

Following fermentation, the coffee is washed in clean water and moved to raised drying beds. The parchment is spread out and raked frequently by workers to ensure uniform moisture loss, a process that takes approximately 10 to 14 days. This careful attention to drying is essential for maintaining the stability and clarity of the final cup, preventing defects that could arise from uneven moisture content.

The coffee produced at Halo Hartume is primarily composed of local Ethiopian landrace varieties. These varieties are the result of centuries of natural adaptation to the unique microclimates and high elevations of the Gedeb district, which sits between 1,900 and 2,200 meters above sea level. This genetic diversity, combined with the high-altitude environment, contributes to the distinct, bright, and elegant cup profiles that have made Halo Hartume a consistent favorite for specialty roasters.

While some sources identify different individuals as owners, such as Haile Figa, the station remains a vital community asset that supports hundreds of producers. The shift in Ethiopian export regulations in recent years has been instrumental in the success of stations like Halo Hartume, as it has allowed for greater transparency and the ability to market coffee based on specific washing stations rather than broad regional designations. This traceability allows roasters and consumers to connect directly with the specific work being done in the community of Halo Hartume.

Today, the station stands as a testament to the importance of localized processing in Ethiopia. By providing the infrastructure for smallholders to process their coffee to a high standard, the Mijane family and the station's management have helped elevate the profile of Gedeb coffee. For the drinker, this translates to a cup that captures the quintessential, vibrant character of Yirgacheffe, maintained through the rigorous, hands-on practices of a dedicated local washing station.