Ethiopia

Halaka, Ethiopia

blueberry · melon · floral · lavender

Price not usable

Every price we hold for this coffee works out far outside the believable per kilo range for its own market, or repeats unchanged across different bag sizes, so we will not put a figure to it.

Traced to a region

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How it sits among coffee from Ethiopia

How often roasters use each flavour family to describe coffee from Ethiopia: 539 of 857 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Long & Short Coffee describe this coffee as fruity, floral. The filled shape is how often roasters use each family across coffee from Ethiopia; the rings on the rim are this coffee’s own.

Every family the roaster names is a common one for coffee from Ethiopia, so this reads as a typical example rather than an outlier.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Ethiopia coffees

What the roaster says about where it came from

Country

Ethiopia

Region

Guji

Process

natural

Not stated

farm or estate, producer, variety, altitude, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Flavour families

“Naturally processed this coffee is more fruity in nature with pronounced tasting notes of blueberry and melon on the tongue alongside floral aromatics of lavender common to the region.” the roaster’s page (opens in a new tab)

Country of origin

“Named after the area where this coffee came from, the ‘Halaka’ has been produced in the Guji zone where Ethiopia’s famed coffee reputation was born.” the roaster’s page (opens in a new tab)

Region

Processing

“Focusing on naturally processed coffees that are dried for 30 days at a time they nail the brief of quality classic Ethiopian coffees with sweet fruit and floral notes.” the roaster’s page (opens in a new tab)

Roasted for

“Our recommendation African coffees are known for their brightness and extremely fruity nature, so they are usually preferred as pour over filter or as long black for espresso based drinks.” the roaster’s page (opens in a new tab)

Tasting notes

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.