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Unroasted Ethiopia Hambela Guji

5 out of 5 based on 1 customer rating

$31.75$275.75

Region – Africa

Country – Ethiopia

Origin – Guji zone

Farm – Hambela

Grade – 1

Processing Method – Washed

Altitude – 1,900 to 2,200 MASL (6,234-7,218 feet)

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Recommended Roast – Light roast to Full City to bring out Excellent Flavor

Cupping Notes – Very fruity and floral with notes of orange, apricot, watermelon and black currant. Very balanced and extremely clean coffee.

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Product Description

 UNROASTED HAMBELA GUJI

Country – Ethiopia

Origin – Guji zone

Farm – Hambela

Grade – 1

Processing Method – Washed

Altitude – 1,900 to 2,200 MASL (6,234-7,218 feet)

Annual Rainfall – 1,500mm – 1,200mm

Mean Annual Temperature – 65-77 Degrees F.

Soil Type – Clay to Clay Loam Reddish Brown

Varietal – Arabica, Indigenous Heirloom Cultivars

Recommended Roast – Light roast to Full City to bring out Excellent Flavor

Cupping Notes – Very fruity and floral with notes of orange, apricot, watermelon and black currant. Very balanced and extremely clean coffee.

Description

The “Hambela” farm is located in the fertile Oromia regional State, in Guji zone, between the two districts of Gedeb and Hambela, approximately 477 km (297 miles) South of Addis Abeba (the Capital of Ethiopia), and 20 km (12.5 miles) East of Dimtu Town (the capital of Hambela). The farm is 200 hectars (494 acres) in size. 

History

The wet processing of coffee beans involves first washing off the coffee fruit (coffee cherry) in order to remove and fleshy or fruity material on the fruit. This is done right after harvest while the fruit is still moist. This is done to remove the pulp from the Ethiopian Hambela coffee fruit and then the next step is to remove the mucilage through the process known as fermentation. Typically the coffee beans are soaked in water in order to soften the fleshy material and then they are de-pulped and placed in a fermentation tank in order to remove the mucilage. Once fermentation is complete then the coffee beans are dried. Drying of the coffee beans may occur either in the direct sunlight or through forced air-drying methods. The goal is to lower the moisture content of the 10.5 percent.  The benefits of wet processing are that it produces what is termed as a “clean cup” of brewed coffee. The benefit of a clean cup of coffee is that the acidity allows the coffee to “shine.” In general the wet processing produces a coffee with a higher acidity than a dry processed coffee and the wet processed coffee will tend to be much cleaner and have floral and winey flavor.

Additional Information

Net Weight

2-pounds, 5-pounds, 10-pounds, 15-pounds, 20-pounds, 25-pounds

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