ETHIOPIA | HAMBELA

Notes:
Cherry, Strawberry, Chocolate

Hambela coffee is produced in the Guji region of southern Ethiopia, an area long recognised for exceptional highland coffees. The farms sit at altitudes around 1,900 to 2,300 metres, where cooler nights slow the maturation of cherries and enhance sugar concentration. The region’s red clay soils, frequent mists, and high-altitude light combine to nurture Ethiopia’s heirloom varieties with remarkable aromatic depth.

When processed using the wine method, Hambela coffee undergoes a controlled fermentation that intentionally mirrors aspects of natural wine production. Ripe cherries are first hand-sorted to remove underripe fruit, then placed in sealed tanks or piles where fermentation begins with the sugars and yeasts naturally present on the fruit skin. The process can take several days depending on temperature and humidity, allowing microbial activity to intensify the fruit notes and body of the cup. Once the desired level of fermentation is reached, the cherries are dried slowly on raised beds until the moisture content stabilises. This deliberate, extended fermentation period gives the coffee its deep, fruit-driven complexity.

In the cup, Hambela’s wine process typically produces flavours of ripe berries, plum, tropical fruit and hints of red wine acidity. The texture is syrupy, with a layered sweetness balanced by subtle tannic structure. This style differs from traditional washed coffees from the same region, which tend to be cleaner and more floral. The wine process instead emphasises intensity, fermentation character, and heavier fruit weight, yielding a cup that feels lush, decadent, and distinctive.