HAMBELA - Ethiopia

This is one of Ethiopia's most renowned and beloved coffee!

Tried and loved by millions around the world, a crop that never disappoints! 

As we've always brought you the best of each crop we source for you, we didn't just want to bring you any Hambela, so we've looked for the best we could find. For that we introduce to you an anaerobic Hambela out of the well established farm at Buku Sayisa, in the Wamena region out of Guji Zone.

The area around Buku Sayisa is renowned for producing certified organic coffee, a rarity due to the high costs of official certification. While most Ethiopian farmers naturally practice organic farming, few pursue the formal certification process.

Buku Sayisa, located in West Guji, a washing station that specializes in natural processing. Ripe, sorted cherries from farms at an altitude of 2,300 masl are dried for 12 to 15 days on raised beds. By meticulously avoiding over fermentation during the drying process, Buku Sayisa producers craft elegant cup profiles like this G1 coffee with flavor notes of berries, syrupy sweetness, floral aromatics, & honeysuckle, resulting in a sweet and sugary taste. It's all about complexity, balance and depth of flavor in this cup of Hambela.

Traceability is a key focus at Buku Sayisa, where a voucher system is used to track each coffee lot throughout the production chain. This system ensures that every step, from the receiving station to the drying stage, is documented, tying the coffee back to the farmers who produced it.

Buku produces by far some of the most popular and sought after cherries. Mill owners from across Hambela regularly send their cherry buying agents to Buku. This makes Cherries from this area very expensive. In addition, because of its high altitude, the harvest starts latter than most districts in Hambela; as a result, the cherry price always starts at peak. Buku is known by its exotic profiles, especially when it's further processed such as this anaerobic natural crop.

Crop Information:

• Origin: Ethiopia - Guji, Hambela Buku Sayisa
• Variety: Heirloom
• Processing Method: Anaerobic Natural
• Altitude: 2300 Meters Above Sea Level
• Aroma: Berry, Floral, Sweet Candy
• Flavor: Blueberry, Winey fruitiness, Candy-Like Finish, Slight Floral
• Roast Level: Omni Roast
• Cupping Score: 88.5 Points 

Recommended Brew Recipes:

• Filter (V60):
  • Ratio: 1:16 (Coffee:Water)
  • Dose: 18g
  • Water: 290ml (g) 
  • Time: 2 - 3 Minutes
  • Water Temp 90 Degrees Celsius
  • Method: 3 Pours total (including bloom):
    • 60g Bloom.
    • @ 30 sec: Add Up to 180g Spiral Pour.
    • @ 1:10 Min: Add Up To 290g Spiral Pour, Medium Flow Rate.
      

• Iced (V60):
  • Ratio: 1:16(Coffee:Water)
  • Dose: 20g
  • Water: 160ml + 160g ice (320ml total) 
  • Time: 1:20 - 1:45 Minutes
  • Water Temp 92 Degrees Celsius max 
  • Method: 3 Pours total (including bloom):
    • 40g Bloom.
    • @ 30 Sec: Add Up To 100g Spiral Pour, and swirl after.
    • As soon as bed dries: Add up to 160g Spiral Pour, medium (Non aggressive) Flow rate.
    • Add 160g Ice into decanter and swirl till ice melts.
    • Pour into a cup and enjoy.