Ethiopia Hambela

Ethiopia Hambela: The Origin

This exceptional lot comes from the heart of the iconic Guji region, specifically Hambela — widely regarded as one of the most valuable specialty coffee-growing areas in the world. Grown at altitudes reaching 2,200 masl, the environment here sees a sharp nightly temperature drop that forces coffee cherries to ripen slowly on the branch, concentrating a level of flavor complexity and purity you won’t find from most other origins.

The Process: Two Techniques, Combined

Farmers here didn’t stop at exceptional terroir. Ethiopia Hambela goes through anaerobic fermentation in fully sealed, oxygen-free tanks, followed by an extended sun-drying stage on raised African beds. This layered technique breaks down sugars more deeply, converting them into concentrated aromatic compounds — giving the Heirloom varietal a silky, velvety body and an exceptionally clean cup profile.

Cup Notes

Ethiopia Hambela delivers a refined, classic cup, built for anyone who values coffee that’s both clean and genuinely interesting. It opens with bold jasmine aromatics that hit the moment it’s ground, followed by a balanced fruit-forward wave of vivid orange sweetness and soft peach. The body is velvety and silky, with a balanced, easygoing tropical acidity that closes clean and lingers.

Brewing Recommendation & Roast Approach

Roasted medium, with precision, to bring out volatile aromatics and clean fruit acidity.

• Filter (V60): the ideal method for extracting Ethiopia Hambela. We recommend water at 91-92°C with an extended 40-second pre-infusion to open up the jasmine and orange layers in sequence, for a cup that’s complex and clearly defined.

Ethiopia Hambela — Coffee Details:

• Origin: Ethiopia
• Region: Guji, Hambela
• Variety: Arabica, Heirloom
• Process: Anaerobic fermentation with extended sun-drying
• Altitude: 2200 masl
• SCA Score: 86.25