Ethiopia: Hambella - Guji - Washed Heirloom
In the cup: Sparkling acidity, soft and fruit forward with tones of lime, peach and raspberry. Background notes of chocolate and vanilla with the finest hint of coconut.
Cupping Score: 88
Mouthfeel: Soft, structured.
Variety: Heirloom (Dega, Wolisho, Kudhume)
Process: Fully Washed
Producer: Hambella Farm
Altitude: 1900 - 2200 meters above sea level
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 multicrop with other cash crops to maximise their returns. However, Hambella farm 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.