Machina Coffee COFFEE Ethiopia | Hambela Wamena (Washed) – Filter

Description

Hambela Wamena (Washed) is the latest of our new season Ethiopian coffees from our suppliers Nordic Approach, a coffee hunter that is renowned for sourcing some of the best coffees in the world.

You may recognise the name of this coffee – we just finished our run of the Anaerobic version of the same lot. It’s a super interesting exercise in the influence process has over the final flavour of a coffee.

Profile:
Hambela Wamena is a well structured Ethiopian that brings complexity to every cup. With a lower acidity than you might expect for a washed Ethiopian, this is a coffee you’ll never tire of drinking. It’s silky smooth and sweet as can be, supported by a constant lovely floral base note. Best served black with time on your hands – you’ll be savouring every drop.

Brewing tip:

We recommend grinding this coffee coarser than normal. A high extraction suits this coffee.

Tasting notes:

PEACH / JASMINE / WHITE HONEY

How you can brew this coffee:
V60, Chemex, Kalita, Syphon, Cafetière, Aeropress and Drip Machine (Moccamaster, Wilfa Classic etc).

The Producers:

Hambela Wamena (Washed) is processed at the Benti Nenka Washing Station in the heart of Guji. It processes the harvests of around 600 farmers from the surrounding area. The producers of the Hambela Wamena woreda collectively farm on around 6,000 hectares of land, where the average farm size is three hectares. They cultivate a range of heirloom coffee varieties, including Wolisho and Kurume, as well as wild varietals that hail from the neighbouring Harenna forest.

Processing:

Hambela Wamena is the name of the district this coffee is grown in. This particular lot is grown by various smallholder farmers, and collectively processed by Mekuria Merga at the Benti Nenka Washing Station.

Cherries are collected and sorted by hand, before pulping and wet-fermenting for 48 hours. Coffees are then washed and graded by water density, leaving behind only the highest quality beans. After fermentation, beans are soaked for two hours and then dried over ten days, then hand sorted for a final time.

The Varietals:
Until recently Ethiopian coffee is offered in what is described as ‘Native Heirlooms’, which is a reference for a potentially 10,000+ native varietals that Ethiopia has growing across its coffee communities. With the ongoing development of Speciality Coffee, there is a drive to identify, process and source single varietal coffees to drive flavour profiles and coffee prices for farmers (this is a good thing, considering the average pricing on premium coffee is not nearly high enough).

WOLISHO:
The Wolisho varietal is a typical ancient variety that is found in the highlands of Ethiopia. Wolisho is a regional landrace named after a tree indigenous to Gedeo and the surrounding area. This tree bears large fruit with inconsistent yearly yields. Wolisho plant is distinguished by its large fruits, tall canopy, stiff stem, and long leaves. Due to the tree height, the fruits take longer to mature, and the slow maturation accounts for high quality of the beans.

KURUME:
Kurume, or kudhume, like many Ethiopian varietals is named after the tree. Its beans are small but plentiful in harvest, similar to the fruit produced by the tree of the same name. It is popular in Guji, possibly due to its resistance to disease.

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We roast on Tue, Wed & Thurs. Your coffee will be roasted within 1-16 days of purchase, with a shelf life of 6 weeks (optimum serving point of 10-36 days).

Coffee details:

• Farms: Various small holders

• Varietal: Wolisho & Kurume

• Process: Washed

• Elevation: 2000-2500 MASL

• Weight: 250g / 1KG

• Roast: Filter

• This coffee is available as wholesale. If you would like to know more about wholesale supply and pricing, please contact [email protected]

Wholesale

If you are interested in serving this coffee in your business, please get in touch on either [email protected] or call us on 0131 656 9565