Hambela Station is a Guji lot from Ethiopia, grown by smallholder farmers on high-altitude, nutrient-rich red clay soil. The anaerobic natural process — cherries fermented for five to ten days in sealed, oxygen-free tanks — builds a bold, layered cup, while the Heirloom variety brings vivid fruit character, floral complexity, and a lively, sparkling acidity.

Tasting notes: peach, blueberry.

This coffee comes from Hambela Station, Guji Zone, Oromia Region, in southern Ethiopia. The producing community is made up of smallholder farmers, with coffee grown on small plots close to family homes and forming an important part of household income and community life. The coffee is received from more than 600 family-owned farms located between roughly 1900 and 2300 meters above sea level, grown in rich, well-draining, nutrient-dense red clay soil under significant rainfall — conditions that support slow cherry development and high-quality Arabica.

Ripe cherries are hand-picked during the harvest season (October to December) to support uniformity and quality. This lot follows an anaerobic natural process: selected cherries are placed inside sealed, oxygen-free tanks, where controlled fermentation takes place for approximately five to ten days before the coffee is dried and prepared for further processing. After primary processing, final cleaning and preparation take place at a subcontracted dry mill in the Germent area of Addis Ababa, where the coffee is sorted by category, density, and screen size before being packed for export.

Heirloom is an Ethiopian landrace selection developed by the Jimma Agricultural Research Center (JARC), prized for its resistance to Coffee Berry Disease (CBD) as well as its excellent cup quality. Grown at high altitude in the Guji zone, it benefits from slow cherry maturation, which supports vivid fruit character, floral complexity, and a lively, sparkling acidity.