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Ethiopia Hambella Filter Coffee

$ 19.00$ 55.00

Berry, lychee, florals & toffee

Region: Guji
Variety: JARC Varieties, Local Landraces
Process: Natural, Sun Dried on Raised Beds
Altitude: 1,900 – 2,100 masl

Farmers cultivate this Natural coffee in the rich volcanic soil of Hambella in the Guji region. Our Arabica Hambella Natural is sourced from Sibu Coffee Producer and Exporter. Farmers cultivate coffee trees in the Hambella District in the much-beloved Guji region. Sibu Coffee Producers and Exporters source cherry from their own farm, farmers delivering to their 3 washing stations and farmers, washing stations or collectors selling dried coffee to Sibu. Each of their washing stations supports 20 permanent employees and 180 season workers. The coffee growing region of Guji once was included in the Sidama designation, but in the year 2015 was recognized and separated as a distinct zone by the ECX. The merit for this new classification lies in the unique high quality of coffees from Guji, which include the woreda of Oddo Shakiso, Addola Redi, Uraga, Kercha, and Bule Hora.

Larger private farms are becoming more common place in Shakiso, which also happens to be a hotbed of mining for precious metals. The Guji region enjoys ideal coffee growing conditions. Its volcanic soil is bursting with nutrients, creating deep red and brown top-layer of soil. The regions’ high altitude, bi-modal rainfall pattern and dry weather allow for the cherries to develop slowly. While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavours. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.

The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today. Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.

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