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Ethiopia Hambela

Introduction:

Over the past couple of years it has been really difficult to source and import Ethiopian Grade 1 fruit bombs. We've managed to find a few standouts but we had to search far and wide. This year we were pleasantly surprised at the amazing coffees we were presented with. We were so pleased in fact that we booked two different lots; this Ethiopian Hambela and the Gugi Gigesa (check out the other goat art). Both are amazing and you should probably book a bag of each and let us know which one you like the best. 

Cupping Notes:

Blood Orange, Cooked Fruits, Toffee.

 Importer Farm Information: 

Hambela Washing Station serves about 680 smallholder producers in the area around Dintu, in the Ambela district of Guji. Most of the producers own about 1.5 hectares of land, on which they grow not only coffee but also other crops. The coffee is delivered to the washing station in cherry form and depulped the same day, then fermented underwater for 48–72 hours before being washed. Then it's soaked for 8–16 additional hours and washed again. The coffee is then spread on raised beds and dried for about 9–12 days.

According to the exporter, most of the coffee delivered to the factory is Bourbon, and some is Typica: While these are two varieties better-known in Central and South America, the same terms are used colloquially in Ethiopia to describe certain coffee-berry-disease-resistant cultivars. The Ethiopian "Bourbon" and "Typica" varieties are typically genetically removed from the ones found elsewhere around the world.

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. 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.


Country: Ethiopia

Region: Dintu, West Guji, Oromia

Farm: 680 Various Small Holder Farms

Variety: Bourbon, Typica

Altitude: 2100-2400 masl

Processing Method: Natural 

 




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