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 southwestern 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 coffee in the shade and among enset (false banana) plants, a practice that maintains soil fertility and strengthens local food security.

The result is a filtered wine that balances intense red fruits with hints of dark cocoa. Its profile offers a lively acidity, silky body, and clean sweetness that evolves into a luscious 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. In every cup, you can taste 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 this recipe, several variables can affect the final result of your cup, such as the roast date, bean storage conditions, ambient temperature, water type, etc. It's important to keep in mind that all these factors can influence the outcome, and you may need to make minor adjustments when replicating this recipe.
Method: OREA V4
Molino: Fellow Opus to number 7II
Recommended mineral water: Lanjarón

We used 16 grams of coffee per 240 grams of water at a temperature of 93º
We add the water in 3 pours. First pour 60g, wait 30 seconds, the second pour until we reach 180g and then, at 1:15 we pour the rest of the water until we reach 240g.
The total infusion time should be 2:25 minutes, achieving with this recipe a TDS of 1.41% and an extraction percentage of 21.54%.