Hambela

Description

A refined and expressive coffee from Hambela, grown at altitudes between 1,800 and 2,200 meters in the Guji region of southern Ethiopia. It is produced by smallholder farmers who cultivate an average of 1.5 hectares, and whose coffee cherries are collected and processed at the Asgori washing station. In this region, coffee traditionally grows under the canopy of the natural forest. After harvest, the cherries are sorted, pulped, and then fermented for about 72 hours before being washed and slowly dried on African beds for 10 to 12 days. This method helps preserve the coffee’s finesse and aromatic complexity. The cup opens with a medium, elegant acidity, bringing notes of apricot and nectarine, followed by a distinct floral character reminiscent of elderflower. A long-lasting honey-like aftertaste lingers on the palate, complemented by a smooth, silky mouthfeel. Lightly roasted to preserve its clarity and delicate aromatics, Hambela works beautifully as both filter and espresso. The work at the Asgori station is part of a long-term partnership with farmers, notably through additional financial support and initiatives benefiting local families. Coffee byproducts are also repurposed as compost, while wash water is treated to minimize its environmental impact.