There’s something special about opening a bag of coffee from Ethiopia. This is where coffee was first discovered, and to this day, the country’s highlands continue to produce some of the most vibrant, distinctive beans in the world.

Our September Bean of the Month Ethiopia Yirgacheffe Halo is a perfect example.

Delicate, bright, and beautifully layered, Halo bursts with crisp green apple, zesty lemon, and juicy orange, all finishing on a lingering sweet note. It’s elegant, refreshing, and the kind of cup you’ll want to slow down and savour.

Halo comes from Gedeb, Yirgacheffe, a lush, high-altitude region where coffee farming is more than a livelihood; it’s a legacy. The beans are grown by the Kerume community, a collective of smallholder farmers who have passed their knowledge down through generations.

At altitudes between 1600m and 2100m above sea level, the cool mountain air slows the ripening of coffee cherries, allowing sugars to develop more deeply. That’s why coffees from Yirgacheffe are celebrated worldwide for their floral aromatics, fruit-forward flavour, and refined balance.

Scoring an impressive cupping score of 86/100, Halo is a showcase of everything that makes Ethiopian coffees so sought after.

TASTING NOTES & CUPPING PROFILE 

From the moment you grind the beans, the aromas hint at what’s to come — floral and citrus zest, bright and inviting. Brew it, and those notes expand into

Aromas: floral, citrus zest
Flavours: green apple, lemon, juicy orange
Acidity: bright and crisp
Body: delicate and silky
Aftertaste: sweet, lingering, layered
Cupping Score: 86/100.

It’s a coffee that feels alive in the cup, clean yet complex, with every sip revealing a little more.

ORIGIN PROFILE

Country: Ethiopia
Region: Gedeb, Yirgacheff
Varietals: Kerume
Process: Washed
Altitude: 1600 - 2100m above sea level.

BREW GUIDE

Yirgacheffe Halo really shines when brewed through a Chemex. The iconic Chemex is where design meets flavour: handblown glass, a wooden collar, and bonded paper filters come together to create a clean, balanced cup that highlights every note in your coffee. It’s especially good at bringing out the coffee’s natural sweetness and clarity.

How to use a Chemex

The Chemex comes in three sizes—3 cup, 6 cup, and 10 cup. This recipe is based on the 3 cup. Equipment for a 3 cup brew is as follows:

• 3 cup Chemex
• Filter paper
• Kettle
• 14g fresh ground coffee

Step 1
Fold filter paper (refer to Chemex instructions), position on the Chemex with the three layers of paper sitting on the side with the spout.

Step 2
Rinse the filter paper and heat the Chemex by pouring hot water through the filter. Discard the hot water (being careful not to lose the filter paper).

Step 3
Pour ground coffee into the Chemex. Your aim is to have the grounds sitting level in the filter.

Step 4
Gently pour hot water onto the coffee grounds. Using a circular motion, wind out from the centre until all of the grounds are saturated.

Step 5
You will notice the coffee ‘bloom’- this is when wet coffee puffs up into a golden-brown dome. Leave the coffee to bloom for 30 seconds.

Step 6
Continue to pour using a circular motion. Pause to let the coffee start to come through. Watch the coffee pour into the glass in steady, consistent drops. It shouldn’t be running through quickly, but not dripping too slowly either. Repeat this process.

Step 7
Stop once the colour of the coffee dripping from the cone has become pale, or you have enough brew for your taste.

Remember, when making coffee at home:

• Fresh is best when it comes to coffee – we recommend buying your coffee in smaller quantities, more frequently.
• We custom-grind for all brewing methods – just tell our staff how you make your coffee at home, or select your brewing method when you order online.
• Use filtered water where possible.
• Water should always be hot but not boiling, as boiling water will burn the coffee grounds. Aim for 92°c.

As always, our Bean of the Month is available via our Flagship Cafes or online, only for September, or until sold out.