HAMBELLA, ETHIOPIA

Always a special week this one, as fresh Ethiopians hit our shelves and offer list. First release of this harvest is a washed lot from Guji, as we see ourselves return to Hambell for the third year in partnership with DRWakefield. We are happy to return to Hambella as we continue to thoroughly appreciate the increased consistency and cup profile from a single farm lot. Hambella reminds us what we have been missing, with stone fruits and zesty citrus in buckets, a complex lot with high caster sugar like sweetness throughout. Add to this the florality you get from a bergamot and you get the idea. A lot for ushering in the summer with it making an exceptional iced brew. 

HAMBELLA

65% of Ethiopia’s coffee growing area is located within the Oromia region. The majority of  Oromia’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.

(In partnership with DRWakefield)