Ethiopia Hambela Anaerobic
Overview
Hailing from the high-altitude landscapes of Hambela, this Micro-Regional lot represents the pinnacle of Ethiopian specialty coffee. We tasted a vibrant, fruit-forward profile defined by intense strawberry sweetness and a delicate floral structure reminiscent of coffee blossom. The anaerobic fermentation enhances the complexity, offering a refined brown sugar finish. This coffee is characterized by a bright acidity and a light, elegant texture, making it an exceptional selection for roasters seeking a sophisticated and expressive cup from the Guji zone.
About the coffee
Traceability Information About the lot
- Origin Ethiopia
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Region
Guji
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Subregion
Hambela
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Botanical Species
Arabica
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Process
Natural
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Special Preparation
Anaerobic
- Growing Altitude 2095 - 2122 masl
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Grade
G1
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Bag Type
GrainPro or Similar
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Bag Weight
30 kg
Ethiopia
Ethiopia, as the genetic source of Arabica, offers unparalleled heirloom diversity. Its high-altitude terroir yields lots characterized by intricate articulate acidity and complex aromatics on the cupping table, perpetually setting the global standard for quality metrics.
Harvest & Shipping Calendar
Harvest: Jan, Feb, Nov, Dec
Shipping: Feb, Mar, Apr, May, Jun, Jul, Aug
About Anaerobic Fermentation
Coffee cherries are placed sealed tanks, creating an oxygen-free environment. This allows microorganisms to work slowly, developing distinctive, complex, often fruity or wine-like flavors as the beans absorb sugars and compounds from the cherry.
About Guji
The Guji region, located in the southern part of Ethiopia, has gained immense popularity in the specialty coffee world. Known for its distinct microclimates and nutrient-rich volcanic soil, the area produces coffees with exceptional clarity and complex fruit notes. The high altitude and indigenous heirloom varieties contribute to a unique terroir that is often celebrated for its floral aromatics and vibrant acidity.
Annual Rainfall: 878 mm
Temperature: 17.4 - 20.3 °C