Wow how we absolutely flew through our first Ethiopian of the year in Haru - but don't worry, we replace it with our second washed lot and are happy to make it a double return this season on our washed Ethiopian lots in partnership with DRWakefield. As a result, this sees us return to Hambella for our second washed release of this years harvest. This is slightly juicier and more syrupy than last years, leaning into full on peach juice and candied lime, combine this with rich and sweet perfumed jasmine, and it's a coffee where one cup turns into two. Also another 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)
