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 with the final result of your cup, such as the roasting date, bean storage, environment, water, etc. It is important to bear in mind that all these factors can influence the result and that you may have to make small adjustments when replicating this recipe.
Method: OREA V4
Grinder: Fellow Opus at number 7II
Recommended mineral water: Lanjarón
We used 16 grams of coffee per 240 grams of water at a temperature of 93º
We added the water in 3 pours. First pour 60 g, wait 30 seconds, second pour until reaching 180 g, and then, at 1:15, pour the rest of the water until reaching 240 g.
The total infusion time should be 2:25 minutes, achieving a TDS of 1.41% and an extraction percentage of 21.54% with this recipe.
