Ethiopia Hambela Filter

Traceability

Origin: Haro Sorsa, Guji Ethiopia
Producers: 250 small farmers
Altitude: 2,200 – 2,400 meters above sea level
Variety: Heirloom
Process: Natural (12–15 days in African beds, constant turning)
Harvest: 2024/2025

Hambela coffee comes from Haro Sorsa, in the Guji region of southwest Ethiopia—an area renowned for its high-altitude coffees and fertile red clay soils. Under the management of Glitter Trading & Logistics PLC, more than 250 smallholder farmers cultivate this heirloom under shade and among enset (false banana) plants, a practice that maintains soil fertility and strengthens local food security.

The result is an espresso that balances intense red fruits with nuances of dark cocoa. Its profile offers lively acidity, silky body, and clean sweetness that evolves into a sweet finish of 70% chocolate and candied cherry.

Beyond its flavor, Hambela reflects a sustainable coffee model: the cooperative pre-finances producers and promotes educational programs in the community. Each cup reflects not only technique and tradition, but also purpose and commitment.

☕ Tasting notes:
🍒 Ripe cherry
🫐 Blueberries
🍫 Cocoa nibs / Chocolate 70%
🌿 Clean sweetness and lively acidity

When replicating the recipe, there are several variables that can affect the final result of your cup, such as the roasting date, bean storage, environment, water, etc. It's important to keep in mind that all of these factors can influence the results, and you may need to make small adjustments when replicating this recipe.
Method: OREA V4
Mill: Fellow Ode to number 7II
Recommended mineral water: Lanjarón

We used 19 grams of coffee per 275 grams of water at a temperature of 93º
We add the water in 2 pours. First pour 90g, wait 40 seconds, and then pour the rest of the water until reaching 275g. The total infusion time should be 2:30 minutes, achieving with this recipe a TDS of 1.52% and an extraction percentage of 22.44%.


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