Hambela Highlands Heirloom, Ethiopia

Description

Blueberry, dark chocolate and a floral aroma define this naturally processed coffee from Hambela in Ethiopia's Guji Zone. It has a jam-like sweetness and a fragrant finish.

Origin

Smallholder farmers deliver their cherries to Benti Nenka in Hambela, within the Guji Zone of Oromia. Grown at approximately 7,200 feet, this coffee brings together heirloom cultivars from the region.

Source

• Region: Benti Nenka, Hambela, Guji Zone, Oromia, Ethiopia
• Varieties: Heirloom cultivars
• Elevation: Approximately 7,200 ft
• Process: Natural
• Grade / Quality Designations:  Organic, Grade #1

Roast and brewing guidance

Choose light roast for a fruit-led, tea-like cup, medium for blueberry and chocolate with more body, or dark for a chocolate-led cup with a hint of fruit.

We suggest light or medium for pour-over, AeroPress and French press, and medium or dark for automatic drip, cold brew, moka pot and espresso. These are starting points, not limits.

For brewed coffee other than espresso or moka pot, start with 10 g of ground coffee per 150 ml of water, or 15 g per 225 ml. Adjust grind or contact time to suit your brewer and taste.

For espresso, start with 18 g of coffee for medium and dark roasts, or 17 g for light roasts, and target a 36-42 g beverage yield, roughly a 1:2 ratio. For light and medium roasts, aim for an extraction time of 25-35 seconds; for dark roasts, 17-25 seconds. If a light or medium roast tastes sour, raise the brew temperature (if your machine supports it) or increase the yield toward 40-42 g. For dark roasts, tune out bitterness by shortening the extraction time with a coarser grind.

For moka pot, fill the filter basket level to the top without tamping or compressing, and adjust the grind so it fills cleanly. For a 150 ml (3-cup) pot, that is about 15 g of coffee, roughly a 1:10 coffee-to-water ratio. Fill the water to just below the safety valve, and follow your brewer's basket and water-fill limits.

Roasted to order. Rest it your way.

We roast your coffee to order and ship it the day after roasting. That gives you the chance to experience a fresh roast as it develops, or plan ahead and rest it for the way you brew.

There isn't one peak-flavor window for every coffee. Roast level and brewing method both matter. Espresso often benefits from more rest, and lighter roasts may need longer to open up. Taste your coffee over several days to find the balance you enjoy.

Keep the bag tightly sealed in a cool, dry place, away from sunlight.