Ethiopia Hambella Slow Low-Temperature Natural G1Coffee Beans
Origin
- Region: Ethiopia Hambela
- Variety: Heirloom variety
- Process: Slow Low-Temperature Natural Processing
- Roast: Light Roast
- Altitude: 2050 meters
- Sample Batch:
- Grower:
Flavor Notes:
Tropical fruits, citrus, floral, slight fermentation.
- Aroma: Medium
- Cleanliness: Average
- Sweetness:Medium
- Acidity:Medium
- Body:Average
- Bitterness:Slight
- Aftertaste:Medium
- After Cooling:Medium
Ethiopia Hambella Slow Low-Temperature Natural G1Coffee Bean Intro:
Ethiopia Guji Hambella Slow Low-Temperature Natural G1
Region: Guji, Hambella
Coffee Variety: Heirloom
Growing Altitude: 2050 meters
Growing Soil: Volcanic red soil
Processing Method: Slow Low-Temperature Natural Processing
Grade: G1
Harvest Year: 2020
Coffee Region
The Guji region has been a highly regarded origin in recent years, demonstrating excellent performance in both flavor expression and quality. Originally part of the Sidamo region, Guji was designated as an independent region by the Ethiopian Commodity Exchange (ECX) in 2010.
Located southeast of Yirgacheffe, the Guji region borders Sidamo and the Gedeo area, featuring complex terrain with towering mountains, highlands, plateaus, valleys, and plains.
The area’s greatest advantage lies in the vitality of its soil, maintained through the natural cycle of organic matter, utilizing fallen leaves, plant debris, and other natural fertilizers from surrounding forests.
Hambella is governed by the Oromiyaa region, the southernmost administrative state in Ethiopia. It borders Kochere in the Yirgacheffe region to the west (separated by a mountain at 3200m), Shakiso to the east, Uraga to the south, and Kercha to the north.
Processing Method
Only perfectly ripe bright red cherries are harvested. The cherries are spread in a single layer, providing optimal convection and drying conditions. However, this method is more space-consuming and less favorable for yield.
Appropriate slow drying allows the cherries to develop optimal water activity during the drying process, resulting in better flavor development and longer storage life for green beans during the production cycle. However, this method extends the time required for each batch. This drying technique relies on weather conditions and demands producer commitment.
Roasting Curve
Agtron surface bean color value is 81.3, and core bean color value is 85.6.
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Region Intro:
Ethiopia is located in a land full of wonders, and all the Arabica coffees we have or have not tasted originate here.
Documented historical evidence of coffee in Ethiopia dates back to the 4th-5th centuries AD. At that time, due to wars between ethnic groups, coffee spread with people's conquests and migrations to Yemen on the Arabian Peninsula. Later, with the rise of the Ottoman Empire and the spread of Islam, through various circumstances, Europe began to have coffeehouses and the coffeehouse culture that gradually formed along with them. Subsequently, Central America began to cultivate coffee, and India and Indonesia in Asia began large-scale commercial coffee cultivation. Having gone through several hundred years in this way, we have only now arrived at today's third wave of specialty coffee.
Brewing Tips:
Brewing Parameters:
15g coffee, 1:15 coffee-to-water ratio, 90°C water temperature, step brewing, extraction time 2 minutes.
First pour: 30g bloom for 30 seconds (timing starts when blooming begins)
Second pour: small stream to 125g
Third pour: slightly larger stream to 225g, total time 2’00"
