Samii Benti Halo

At the Halo washing station, the journey of our specialty coffee begins with meticulous care. Smallholder farmers handpick the cherries, ensuring only the finest are selected. Depending on proximity, farmers either sell their harvest at a cherry collection centre or bring them directly to the washing station. Here, the cherries undergo a thorough sorting process.
Once sorted, the cherries are placed directly into the hopper connected to our traditional Agaarde Disc Pulper. This machine efficiently removes the skin and pulp, simultaneously grading the coffee into high and low quality (1st and 2nd grade).
Following this, the beans are fermented underwater in tanks for an average of 72 hours. Post-fermentation, the coffee is channeled for another round of grading. Beans of lower quality float and are removed, while the denser, higher-quality beans are reserved for top-grade lots.
The final step involves soaking the parchment in clean water, then drying it on raised beds for approximately 8 to 20 days. The coffee is dried in layers of 2-8 cm, with adjustments made based on climate, the type of drying tables, and the stage of the drying process. This meticulous method ensures our coffee retains its exceptional quality and flavour, ready to be enjoyed by specialty coffee lovers around the world.