The Halo Hartume station, located in Gedeo, was started by Mijane Woresa in 2013. For its first few years the station sold coffee the way most producers in the area did: through the Ethiopian Commodity Exchange (ECX), where government cuppers would grade and position the coffee for sale to exporters. In 2017 Mr. Woresa secured an export license for himself, and, after 30 years of work in coffee, brought his son Daniel aboard. Today, Daniel Mijane runs the majority of day-to-day operations at the family’s two private stations (the other is in Worka Sakaro, in the southeastern corner of Gedeb), as well as the export itself, and the coffee has become his namesake. Halo Hartume’s contributing farmers number almost 400, and farm sizes range from 1 to 10 hectares. The Mijane family’s involvement with farmers begins long before harvest in the form of harvest trainings and the establishment of seasonal collection sites - local delivery points that reduce overland travel for farmers and provide a quality inspection point for the washing station.

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%