{"id":14072,"date":"2026-02-10T10:48:32","date_gmt":"2026-02-10T09:48:32","guid":{"rendered":"https:\/\/www.lepiantagionidelcaffe.com\/le-nostre-piantagioni\/beriti\/"},"modified":"2026-04-14T17:14:56","modified_gmt":"2026-04-14T15:14:56","slug":"beriti","status":"publish","type":"plantations","link":"https:\/\/www.lepiantagionidelcaffe.com\/en\/le-nostre-piantagioni\/beriti\/","title":{"rendered":"Beriti"},"content":{"rendered":"\n

AT THE ORIGINS OF BERITI, WE FIND METAD<\/strong><\/h2>\n\n

An Ethiopian vision for quality coffee and responsibility<\/em><\/strong><\/h2>\n\n

The gently fruity character of BERITI is the result of a story made of unconventional choices.<\/p>\n\n

We can enjoy its refined notes of strawberry and apricot thanks to the work of Metad, a company founded in 2010 in the heart of the Gedeb Woreda, in the Yirgacheffe region of Ethiopia.<\/p>\n\n

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\n\t\t\t\t\t\tWe present its founder, Aman Adinew!\t\t\t\t\t<\/h3>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
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A key figure in the Ethiopian coffee sector, Aman is the former president of the Ethiopia Commodity Exchange. He founded Metad with a clear mission: to enhance the extraordinary potential of his territory’s coffees through a production model based on quality, traceability, and local development. <\/p>\n

The washing station is located in Halo Beriti Kebele, and it is here that Metad coordinates a network of small local producers \u2013 outgrowers \u2013 who cultivate coffee according to the traditional garden coffee system: an agro-ecological polyculture where coffee grows alongside enset (false banana) and other plant species. We are looking at an agricultural balance that fosters biodiversity, natural soil fertility, and ecosystem resilience. <\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\n\t\t\t\n\t\t\t\t

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The cultivated varieties are predominantly Ethiopian selections such as 74110 and 74140, distributed directly by Metad. At an altitude of approximately 2150 meters, these plants grow in ideal conditions of microclimate, temperature fluctuations, and natural shading, giving rise to high-density cherries with a complex aromatic profile. <\/p>\n

The harvest is manual and selective, an expression of an agricultural culture still deeply rooted in human knowledge and the land.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\n\t\t\t\n\t\t\t\t

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NATURAL PROCESS, SHARED RESPONSIBILITY<\/strong><\/h2>\n

The cherries harvested in Halo Beriti are processed at Metad’s wet mill using a natural process, with slow drying on African beds that lasts about three weeks. A crucial stage, decisive for the development of the lot’s sensory profile.
Once the correct moisture level is reached, the coffee is transferred to the Legatafo dry mill, near Addis Ababa, for the final stages of cleaning and preparation for export. <\/p>\n

This direct control of every step of the supply chain guarantees consistent quality and the expression of the raw material’s full potential, two essential pillars of contemporary specialty coffee.<\/p>\n\n

QUALITY THAT GENERATES VALUE<\/strong><\/h2>\n

The value of Metad does not end with the quality of the product. In fact, the company actively invests in social and environmental projects by funding: <\/p>\n