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LIGHT UP COFFEE HALATA - ETHIOPIA (FLORAL)

LIGHT UP COFFEE

LIGHT UP COFFEE HALATA - ETHIOPIA (FLORAL)

Sale price HK$180.00

The Harata Drying Processing Station (hereinafter referred to as DS) is located in Harata village, Bensa district, Sidama region, Ethiopia. Eastern Sidama is... One of the highest-altitude regions in Ethiopia, it is famous for its excellent coffee.

In Harata DS, only fully ripe coffee cherries grown by nearby small producers are accepted and selected. Generally, the main variety cultivated in the region is 74110, and all harvesting is done by hand.

Furthermore, to achieve its long-term goals, Harata DS provides meticulous quality feedback on the coffee cherries delivered. Only ripe cherries are selected, and the cherries undergo a drying process of approximately 16 days to ensure consistent quality and fully showcase the region's unique flavor.

  • Taste: Aromas of white grapes, cherry blossoms, and white peaches. The palate is delicate and smooth, with a creamy texture and layered floral notes.
  • Variety: 74110
  • Process: Washed
  • Country: Ethiopia
  • Region: Bensa, Sidama
  • Altitude: 2,100 - 2,260m
  • Farm: Nigussie Gemeda Muge
  • Roast: light roast
  • Baking place: Japan
  • Roasted date: October 30, 2025
  • Material: 100% coffee beans
  • Weight: 150g
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About LIGHT UP COFFEE

LIGHT UP COFFEE buys and roasts unique, single-origin coffees that are carefully grown, harvested, and refined, and serves them in a way that will become part of your daily life. Conveying the richness of daily life through coffee, delicious coffee makes your day feel brighter.

LIGHT UP COFFEE treats single-origin coffee from each production area as agricultural products and promotes the unique coffee culture of each origin and producer. Bringing out the personality of each coffee bean vividly while having a pleasant balance that will make you want to drink again tomorrow. Their goal in sourcing and baking is to do both at the same time. Roasting is done intentionally so that the beans are transparent and the differences between each bean are clear, retaining their sweetness even after cooling.

Their roasting team purchases unique green beans from various green bean trading companies and roasts them using Probat UG22.Masu at their roastery in Mitaka. Roasted coffee is cupped every week to check its quality and continue to update roasting methods. They share information such as roasting intentions with everyone in the weekly report, coordinate the "taste" of each store every month, and the entire team pursues quality and strives to provide customers with the most delicious coffee.