Farmer

Mengeche Derso has spent his entire life among the coffee trees of Yirgacheffe. Now 62, he continues to farm alongside four of his twelve children on their 15-hectare plot in the highlands of the Gedeo Zone. His commitment to the land — and to organic practices like natural fertilization — has earned him regional recognition and a lasting reputation for excellence.

Crimson Halo is part of the Single Farmer Project, an initiative designed to make Ethiopian coffees traceable to the individual producer. It’s a rarity — a natural Yirgacheffe from one farmer, grown with intention and care, and brought to market with full transparency.

Region

Gedeo Zone, in Ethiopia’s southern highlands, is the heart of the Yirgacheffe designation. With elevations reaching up to 2,300 meters and a patchwork of tropical forest, it’s a region defined by biodiversity and complexity. The extended harvest season and dense vegetation create the ideal conditions for slow cherry maturation — and the nuanced, high-definition profiles that have made Yirgacheffe coffees globally iconic.

Variety

This lot is composed of heirloom Ethiopian varieties — a mix of wild and cultivated landraces native to the region. These varieties have adapted over centuries to their microclimate, yielding fruit-forward profiles that are both vibrant and deeply expressive.

Process

This is a traditional Natural process, executed with care. Ripe cherries are harvested and hand-sorted before being laid out on raised beds to dry in the sun. Over two to three weeks, the cherries are turned regularly to ensure even fermentation. This slow, dry process concentrates sugars and intensifies aromatics — drawing out layers of red fruit, floral tones, and syrupy sweetness.