Ethiopia - Hambela Wamena

Ethiopia - Hambela Wamena

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pineapple, red grapes, tangerine, raspberry

Producer: Various Small Coffee Holders
Location: Guji Zone
Variety: Dega & Wolisho
Process: Natural Anaerobic

Altitude: 2350 MASL
Crop Year: 2022

Location:
This area of Hambela Wamena is some of the highest altitudes for coffee growing, at 2350 masl. Buku Sayisa means blessed valley and is the name of the valley in which the site is situated. The farmers delivering cherry here deliver on horseback due to the uneven terrain around the site. We have seen a lot of development and investment at this station, putting in place protocols to ensure better drying and building a new dry mill in Hambela.

The Varieties: Dega & Wolisho
Dega is a regional landrace named after an indigenous tree. The wood of the Dega tree omits a sweet, fragrant aroma, when burned for firewood, is peculiarly similar to the smell emitted during coffee roasting. The Amharic word “dega” means “cool highland area”, that also describes the agro-ecological conditions where Dega coffee grows.

The Wolisho varietal is a typical ancient variety that is found in the highlands of Ethiopia. Wolisho is a regional landrace named after a tree indigenous to Gedeo and the surrounding area. This tree bears large fruit with inconsistent yearly yields. The Wolisho plant is distinguished by its large fruits, tall canopy, stiff stem, and long leaves. Due to the tree height, the fruits take longer time to mature, and the slow maturation accounts for high quality of the beans.

The Process:
Esayas Beriso electively handpicks ripe cherries at his farm alongside his team. They only select fully ripe cherries for anaerobic fermentation. The cherries are then tightly packed inside a big sealed plastic jar and left fermenting anaerobically for 48 to 72 hours. During this process, microbes consume all the oxygen in the container meaning that microbes that typically breathe oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able to dominate fermentation.

After fermentation, cherries are carefully removed from the plastic jar and laid to dry in direct sunlight on raised beds for approximately 2 to 3 weeks. Workers turn the coffee frequently to promote equal drying.

Weight 250 grams
Roast Profile Espresso/Filter
Grind Size Whole Beans