Yirgacheffe Edido

About the Coffee

This coffee comes from smallholder farmers in Edido, a village (kebele) in Ethiopia's Gedeo Zone, one of the country's most storied coffee-growing areas. The farms sit at 1,850 to 1,880 meters above sea level. Farmers here work small plots and deliver their harvested cherries to nearby washing stations in Aricha for processing.

These producers use the natural process, a method where whole coffee cherries are dried in the sun rather than having the fruit removed first. The cherries are spread on raised drying beds and turned regularly so they dry evenly. Keeping the fruit intact during drying means the bean absorbs the sugars from the surrounding pulp over several weeks, which shapes the final cup in a pronounced way.

Natural processing is not new here. It reflects longstanding practice in this part of Ethiopia, where the infrastructure and farming traditions both support it. Aricha's washing stations have been central to how Gedeo Zone coffee reaches the market, and the grade 2 classification this lot carries reflects the sorting and quality control applied during that stage.

About Hale Coffee Co.

Hale Coffee started in Toronto's Queen and Spadina neighbourhood before moving to its current home in The Junction Triangle. The roaster built its sourcing around direct trade relationships with farmers, with the goal of paying producers fair prices while maintaining consistent quality on the roasting side.

Hale has positioned itself as an independent roaster in Toronto's specialty coffee scene, focusing on sourcing beans from specific regions and working with producers rather than buying through anonymous supply chains.

"I stumbled on Hale almost a decade ago. Their cafe on Campbell Ave (in Toronto's Junction neighbourhood) is an underrated place to meet with friends or get some work done. Aside from having delicious coffee, they prioritize direct trade, keeping more of the profits in the hands of producers."

- Dean, Director of Coffee