Recommended Roast Level
I feel like I return to this topic a lot. My favorite coffee; it is always a dry process Ethiopian coffee. In fact, I'm always on the lookout for a perfectly fruited one and when I find one to my liking, I buy as much as I can of it. This is the coffee for me. I drank some this morning that was about 3 days off roast and it was perfection in a cup. The added rest helped bring out amazing raspberry notes with a cinnamon sugar finish. My goodness! that is a good cup of coffee.
Coffee Production / Farm:
This is from the station owner, Kedir Hassan, the older sibling to Esmael Hassan, who you may remember as the producer of another Guji coffee we've also carried. "Dabaye" is the name of the kebele where this Hambela station is located (a town, more or less). Kedir is a proficient and capable engineer as well as a coffee farmer and built the entire Hambela station in one season. You wouldn't know this, as it's visually apparent everything was built with high processing standards and efficiency in mind. Of course, he did not complete Hambela on his own, and thanks to his long-standing connection with the people in this area, he had much-needed community support. Hambela sits at 1816 meters above sea level, and coffee is grown as high as 2100 meters. They mostly buy coffee from farmers in the surrounding kebeles of Buliye, Wamena, Borticha, Dari Rogicha and, Dabaye, of course.
||Dry Process (Natural)
||Dabaye Kebele, Shakisso, Guji
||Berries, Cinnamon, Sweetness
||Kedir Hassan Station