ETHIOPIA: HAMBELA
Regular price $21.50
Unit price per
ETHIOPIA: HAMBELA
Tastes Like: Strawberry Cream, Shortbread Cookie
MEDIUM ROAST
12OZ / 340G BAGS
TRY THIS COFFEE AS A COLD BREW BY FOLLOWING THE RECIPE VIDEO AT THE BOTTOM OF THE PAGE.
Region: Guji
Farm: Smallholder farmer members
Varietal: Heirloom Ethiopian varieties
Altitude: 1970 - 2241 m.a.s.l
Processing: Washed
ABOUT HAMBELA:
The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point for serving surrounding towns. It currently serves around 3,900 producers. Several social programs are supported by this washing station, including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. Most smallholders will deliver their coffee in cherry to a nearby washing station or central processing unit. Their coffee will be sorted, weighed, and paid for or given a receipt. Coffee is processed, usually washed or natural, by the washing station and dried on raised beds.
ABOUT ETHIOPIAN COFFEE
Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of everyday life for centuries.
There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. No coffees are spoken of with the reverence or romance that Ethiopian coffees are.
Coffee is still commonly enjoyed as part of a ceremonial preparation, gathering family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.
Honour this tradition and invite your friends and family to enjoy a cup of Ethiopian coffee today.
In this video, Joey takes a modern approach to this age-old tradition by cold brewing SJCB's newest single-origin Ethiopian coffee and sharing it with her co-workers.
After some trial and error, Joey came up with this fantastic recipe:
- 100g of coffee, 700ml of filtered water (1:7 ratio)
- Grind size: Setting 20 on Malkonig x54 (finer than usual cold brew recipes)
- Brew for 18 hours
- Share with friends!
Let us know if you try this recipe or have another idea of how to enjoy this roast; we'd love your thoughts.
