Hambella Natural

Hambella was founded by brothers Aman and Michael Adinew — Aman previously ran quality control at the Ethiopia Commodity Exchange and set up the country's first speciality coffee lab, so this farm was always going to be about doing things properly. It's a big operation for the Guji zone, 200 hectares with a core team of 28 that swells to over 700 come harvest, 70% of them women, and there's a real effort to bring smallholders in the area up to speed too, working alongside agronomists to improve their own coffee.

This natural lot is processed just over the border in Gedeb, Gedeo zone, dried slowly on raised beds for 21 days and turned by hand throughout, which is where all that jammy sweetness and fruit character comes from. Grown between 1900–2200m from a mix of Dega, Kudhume and Wolisho varietals, and scoring an impressive 87 points! 

Tasting notes are complex and include blueberry, bergamot and a milk chocolate like body.