ETHIOPIA HALLO BERITI
One More Thing:
Grown up to a dizzying 2,200m, this coffee from Hallo Beriti station brings high altitude and high standards. Working with around 1,200 regular contributing producers (2,100 in total), the station receives only ripe cherries, floated and sorted immediately, then shade-dried for around 18 days before resting ahead of hulling. A standout natural with blackberry and honey in the cup.
| Method | Espresso | Filter | Batch |
| Dose | 20g | 15g | 60g/L or 72g/1.2L |
| Yield | 54g | 250g | |
| Time | 24sec | 4min : 5sec |
Brew your perfect cup
One More Thing:
Grown up to a dizzying 2,200m, this coffee from Hallo Beriti station brings high altitude and high standards. Working with around 1,200 regular contributing producers (2,100 in total), the station receives only ripe cherries, floated and sorted immediately, then shade-dried for around 18 days before resting ahead of hulling. A standout natural with blackberry and honey in the cup.
| Method | Espresso | Filter | Batch |
| Dose | 20g | 15g | 60g/L or 72g/1.2L |
| Yield | 54g | 250g | |
| Time | 24sec | 4min : 5sec |
ETHIOPIA HALLO BERITI
One More Thing:
Grown up to a dizzying 2,200m, this coffee from Hallo Beriti station brings high altitude and high standards. Working with around 1,200 regular contributing producers (2,100 in total), the station receives only ripe cherries, floated and sorted immediately, then shade-dried for around 18 days before resting ahead of hulling. A standout natural with blackberry and honey in the cup.
| Method | Espresso | Filter | Batch |
| Dose | 20g | 15g | 60g/L or 72g/1.2L |
| Yield | 54g | 250g | |
| Time | 24sec | 4min : 5sec |
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