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Hambela, Ethiopia (Natural)

Hambela, Ethiopia (Natural)

$26.00

This one reminds us of grape, jasmine, plum, and bing cherry. A beautiful representation of a clean and juicy natural Ethiopian coffee. On a scale of fun to funnest, we'd call it funner.

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Natural Ethiopian coffees are typically somewhat responsible for many of us falling in love with specialty coffee. They're bright, fruity, and taste unmistakably different from what most of us grew up drinking. 

This coffee from the Hambela washing station in Guji is clean, exhibiting flavors that remind us of both a washed and natural process which is fun (to us anyway). It's bright, complex, and has a finish that will stay with you well after you're finished with your cup. This washing station in the Guji subregion produces beautiful coffees year over year, and we're excited to share this lot with you :)

Hambela, Ethiopia (Natural)

"The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji
Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.Coffees in Ethiopia are typically grown on very small plots of
land by farmers who also grow other crops.

The majority of smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit, where their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is
then processed, usually washed or natural, by the washing station and dried on raised beds. The washing stations serve as many as several hundred to sometimes a thousand or more producers, who deliver cherry throughout the harvest season: The blending of these cherries into day lots makes it virtually impossible under normal circumstances to know precisely whose coffee winds up in which bags on
what day, making traceability to the producer difficult.

We do, however, make every available effort to source coffee from the same washing stations every year, through our export partners and their connections with mills and washing stations.Typically farmers in this region don't have access to and therefore do not utilize fertilizers or pesticides in the production of coffee."

From Cafe Imports

FARM | farmers near the Hambela washing station
REGION | Guji
PROCESS | Natural
VARIETAL | Mixed heirloom
ALTITUDE | 1970-2241 masl
FOB PRICE |
IMPORTER | Cafe Imports

Why is this coffee special?

Grade 1 coffees from Ethiopia are a time tested hallmark of specialty coffee. They check all the boxes: super high altitude, expert picking and sorting, and meticulous processing.

Speaking from my (Alex's) personal experience, coffees from this subregion hold a special place in my heart. The first coffee I ever had that truly made me double take and wonder what the hell was going on was a naturally processed coffee from Guji. Unmistakably different, wildly tasty, makes for happy :)

How we're brewing it:

POUR OVER

Brewer: Hario v60
Ratio: 1:15
Temperature: 210ºF
Time: 3:45 minutes

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 42g
Time: 28 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)

Pro-tip: let the coffee rest 3-5 weeks before brewing if you can

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