Ethiopia Hambela Wine Process

Bursting with flavour, this coffee is one of a kind. PROCESS: Wine process VARIETAL: Heirloom ELEVATION: 2000-2100 MASL REGION: Guji, Sidamo A grade 1 Ethiopian coffee from a renowned area called Hambela, which is part of the Guji district. The processing method involves cherries being picked fresh, then put into barrels with a one way valve for 4-5 days. While inside, temperatures are closely monitored to make sure they don't surpass 25 degrees. This causes oxygen to release, leaving a build up fo CO2 to help ferment the coffee in it's own juices and mucilage. After this, the coffee is dried on sun beads for 15 days. What you get, from that unique process is a whole lot of flavour compressed into the beans, and you can instantly smell this big delicious aroma as you grind the coffee at home. It's not for the feint of heart. If you want something that tastes really special, full of rich depth and character, this is absolutely worth tasting for yourself. Think big sweet blackberry and plumb body with a light mango finish and floral aroma that fills the room. Producer information: Hambela is often hailed as a premier source for high-quality, traceable Ethiopian coffee, with some farmsThis Ethiopian Coffee is produced in the region of Oromia Guji, across a 200-hectare farm. Grown within an altitude of 2000m – 2100m, this coffee provides a unique cup. Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully Sold on Jasper Coffee (https://jaspercoffee.com.au/products/ethiopia-hambela). The price shown is the retail price on that storefront on 2026-10-20, not a GreenB2B quote or a wholesale price.