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This coffee opens with unmistakable fruit notes. Initially bright strawberry dominates the cup, but blueberry comes to the forefront as the brightness fades. Sweet notes of malted grain and chocolate join the mix and join the fruit to give the impression of chocolate covered fruit and muddled berry jam on toast.

Hambela is undoubtedly among the best coffee growing regions in the world. It is part of the much better known Guji zone which is synonymous with high quality Ethiopian coffee. Nearly every farm in Hambela grows coffee to provide income. Smallholder farmers there typically produce between 45 and 2000 pounds of coffee per season and access the global coffee market via a vast number of independently owned and operated mills.
This particular lot was sorted for ripeness before being dried on raised beds in a single layer for around 17 days. The coffee was then hulled and hand sorted once more to produce a selection with very few defects and exquisite cup qualities, which are the criteria for an Ethiopian Grade 1 Coffee.

A 1:14 brew ratio cooler than usual water of around 190-200°F yields complex, fruity, floral cups