Hambela offers a cup that moves between fruity and sweet. In the cup, clear notes of ripe cherry and blueberry appear, enveloped by a memory of cocoa nibs and 70% chocolate. The result is a juicy profile, with clean sweetness and a lively acidity that make it expressive and easy to remember.
This coffee comes from Haro Sorsa, in the Guji zone of southwestern Ethiopia. There, Glitter Trading and Logistics PLC works directly with more than 250 farmers who farm under shade on fertile red clay soils at high altitude. Coffee is intercropped with enset (false banana), which contributes to soil health and food security for the communities.
Farmers hand-pick the cherries and dry them on African beds for 12 to 15 days, turning them frequently to ensure uniformity. Beyond processing, the cooperative has a focus on social development: it pre-finances producers and supports educational programs in the area. This combination of tradition, care and social commitment is reflected in every Hambela cup.
Process
Natural: manual selection of the ripest cherries, drying on raised beds for 12-15 days with constant turning to maintain homogeneity, and storage in the cellar before export.
When replicating the recipe, there are different variables that can interfere in the final result of your cup, such as the roasting date, conservation of the beans, environment, water, state of the machinery, etc. It is important to keep in mind that all these factors can influence and you may have to make small adjustments when replicating this recipe.
Recipe
18.5 gr dry
39 gr in liquid
27 seconds
Machine: Marzocco Micra
Mill: Marzocco Pico
Number of grindings: 20
Recommended mineral water: Lanjarón
TDS and extraction percentage: 9,97 / 22,12 %.
