Coffee equipment
Coffee Advent Calendar 2018
Halo Beriti Natural – Ethiopia Coffee Collective
Specialty Coffee Advent Calendar – 2018
Dec 10
Halo Beriti Natural – Organic
Producer: METAD Agricultural Development
Origin: Yirgacheffe, Chelchele, Ethiopia
Roaster: Coffee Collective
Cultivar: natural Ethiopian heirloom
Process: Natural
Altitude: 1900-2400 masl
Harvest: November – December
Taste Profile: Complex, sweet and creamy coffee with medium acidity. Aromas of peach, bergamot, strawberry and pineapple. Organic.
Roast Date: 21.11.18
The Halo Beriti wet mill lies in the famous Yirgacheffe region, where farmers surrounding the nearby village of Gedeb have delivered their cherries. These are wild arabica varieties from the birthplace of coffee, grown organically in 1900 to 2400 moh and harvested in January 2018.
The coffee is certified organic and is naturally processed, which means the coffee cherries are dried with the flesh of fruit on and this gives the coffee more body.
We have paid 322% above market price ($5.05/lbs FOB). Roasted light
The Coffee Collective
Location: Copenhagen, Denmark
Established: 2007
Roaster: Loring 30kg
Social: #coffeecollective @
Roasters
Samuli Marila:
Been brewing, roasting and packing for many years. The lucky two time Danish cuptasting champion.
Also had the fortune to travel to Latin America numerous times in search of tasty beans.Jakob Dupont:
I have been packing, roasting and cupping since 2005.
At Estate Coffee from 2005-2012.
Then at Coffee Collective.George Leong:
First introduced to Coffee while hanging out at a family run cafe, and immediately took interest and delved into it while studying. Later I figured I would make working with coffee my full time pursuit because it was an incredibly interesting industry to be apart of.
After working as a Barista in Perth at a few different venues I decided to try living abroad in Copenhagen which led to me working for The Coffee Collective as a Barista. Eventually the opportunity to work as a production team came up, something I had always wanted to do. Its been close to a year now since then and I’m really enjoying learning more each day about the process of roasting coffee.
Been brewing, roasting and packing for many years. The lucky two time Danish cuptasting champion.
Also had the fortune to travel to Latin America numerous times in search of tasty beans.Jakob Dupont:
I have been packing, roasting and cupping since 2005.
At Estate Coffee from 2005-2012.
Then at Coffee Collective.George Leong:
First introduced to Coffee while hanging out at a family run cafe, and immediately took interest and delved into it while studying. Later I figured I would make working with coffee my full time pursuit because it was an incredibly interesting industry to be apart of.
After working as a Barista in Perth at a few different venues I decided to try living abroad in Copenhagen which led to me working for The Coffee Collective as a Barista. Eventually the opportunity to work as a production team came up, something I had always wanted to do. Its been close to a year now since then and I’m really enjoying learning more each day about the process of roasting coffee.
Casper Rasmussen:
Roaster and co-founder of Coffee Collective.