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Ethiopia

Hambela

Hambela

Bright and crisp citrus aromatics in this lot from Tagel Alemayehu’s Hambela station in Guji, grown above 2300 masl

$26.00 USD
$26.00 USD
Size

About

Coffee Expression We find bright lemongrass up front, with aromatic citrus notes of lemon and lime in the cup; clean, lean and focused.

Producer This lot was produced at Tagel Alemayehu’s Hambela station in Guji, at incredibly high altitude.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer  Tagel Alemayehu

Region Guji

Altitude 2300 masl

Varietal  Heirloom

Process Washed

Harvest December 2024

Taste Expression Floral & Acidic

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

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Tagel Alemayehu

Tagel Alemayehu grew up in Bule Hora, Guji, so coffee has always been in his life. His father was a local coffee trader, who built the first washing station in the village and pushed for more professionalism in the sector, installing better equipment in the stations and dry mills in the area. Tagel pushed forward with this work in his own professional life, managing one of the first stations producing speciality natural coffee in Guji from 2004. Tagel’s work in Guji led to many of those iconic blueberry jam-like cups that opened many of our eyes to naturally processed coffees all those years ago.

Olkai Coffee

In the intervening years, Tagel worked his way around the coffee industry, working with several different export and producing companies, alongside a stint as a professional racing driver. in 2018, he founded Olkai Coffee in response to the opening of Ethiopian export regions, for the first owning the whole supply chain, from cherry to export. Tagel now operates 6 stations in the south of Yirgacheffe and over the border into Guji, in some of the regions which promise to produce excellent quality now and in the future. Some of these regions weren’t viable for coffee until recently; climate change is pushing the ideal conditions for coffee higher and higher in altitude.

The area around Tagel’s station in Hambela, Guji lies at over 2300 masl, with some producers growing coffee above 2400 masl. Tagel has distilled his years of experience into the practices here, resulting in some of the best coffees we have tasted recently from the Guji region. Here we find bright lemongrass up front, with aromatic citrus notes of lemon and lime in the cup; clean, lean and focused.

CoQua

The viability of these new regions is an interesting challenge for Ethiopia’s fast moving coffee industry. Providing agronomic support to the many new producers is vital in order to maintain the quality and iconic flavour profile of Ethiopian coffee. One of the driving forces behind this movement is CoQua, founded by Moata Raya and Ansha Yassin.

Moata and Ansha previously worked together at international agricultural NGO Technoserve, and are experts in farming and farm management, as well as quality control and value chains. It was during their tenure that Technoserve supported the building of the Duromina, Nano Challa and Biftu Gudina cooperatives, which became iconic in the speciality industry around a decade ago. Now, it is Moata and Ansha’s turn to push Ethiopian coffee forward again, by supporting new coffee producers on the high plains of Sidamo, in areas where coffee wasn’t viable just a decade ago. They have begun their work in connecting these producers to relevant buyers, who can pay premium prices for their excellent quality. We are excited to be on this journey with CoQua, having been introduced last year through our American friends at Crop to Cup.

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