Nectarine, Jasmine, Blueberry, Lime
ABOUT THE FARM
Hambella by Aman & Michael Adinew
Origin - Guji Zone, Ethiopia
Process - Washed
Varietal - Dega, Kudhume, Wolisho
Altitude - 1900-2200 masl
Our second washed Ethiopian of the year - we couldn't help ourselves. This is one beautiful coffee that is a perfect summer brew.
65% of Ethiopia’s coffee growing area is located within the Oromia region, with around 150,000 tons a year produced across 88 regions within 13 regions. The majority of the region’s coffee is known as garden coffee due to the small plots of land with lower yields, as producers multi-crop with other cash crops to maximise their returns.
Hambella, however, encompasses 200 hectares and employs 28 full-time staff, swelling to just over 700 in full season. 70% of these workers are women, and there is a program for farmers in the local area to be able to work closely with agronomists and processing experts to increase the quality of their coffee. Some of this is then bought and sold by the farm in addition to their own beans.
The coffee from Hambella is grown in the Guji zone, but the processing facilities are across the district border in Gedeb, Gedeo zone. The coffee is left to dry in the sun for 21 days on raised beds, being turned frequently before being bagged.
The farm itself was created by Aman Adinew and his brother Michael. Previous to this, Aman was director of quality control at the ECX, or Ethiopia Commodity Exchange, and was in charge of the first speciality coffee lab in Ethiopia.
This is a shining example of Ethiopian coffee with tons of clarity and sparkling acidity that we can't get enough of.
We paid 137% over the commodity price of coffee to our importer for this bag. These importers pay a premium to farmers based on the quality they produce and are not driven by market prices.
WHEN DO YOU ROAST?
We roasted on Monday & Thursday's.
WHEN DO YOU SHIP?
Orders before Monday 12pm shipped Monday.
Orders before Thursday 12pm shipped Thursday.
We currently roast for both Filter and Espresso, easily identified by the subsequent Yellow and Black bags. It's important to note that we are always roasting for sweetness, clarity, and body, searching for these things during our quality control sessions on Wednesdays.
Whilst you should get good results using our Filter roasts as Espresso, and vice versa, the profiles that were chosen for each are done so with solubility in mind.
HOW SHOULD I DRINK IT?
We encourage you to develop your own recipe as variables change based on water quality and how fresh your coffee is. Our go-to starting point for this coffee is as follows:
Rest for at least 4-days. 1:16 Ratio (20g Coffee / 320g Water) in 3/4 minutes.