Ethiopia Guji Hambela | Natural Process

Our Ethiopia Guji Hambela comes from the renowned Hambela district within the broader Guji zone, one of the most celebrated origins in the specialty coffee world. Grown at soaring altitudes of up to 2,200 meters, this lot consists of indigenous Ethiopian heirloom varietals. The combination of extreme elevation, rich forest soil, and cool mountain nights allows the coffee cherries to mature slowly, locking in complex sugars and producing a dense, flavour-packed bean.

This lot is processed using the traditional natural (sun-dried) method. After being carefully hand-harvested at peak ripeness, the whole cherries are spread in thin layers across raised bamboo drying beds. They are turned frequently for up to three weeks to ensure even airflow. As the fruit dries around the seed, it imparts an intense, fruit-forward sweetness into the bean - a signature characteristic that makes naturally processed Ethiopian coffee so sought after by filter and espresso enthusiasts alike.

Light/medium roasted at our roastery in Leeds, this coffee highlights the vibrant, expressive notes typical of the Guji region. In the cup, it bursts with a brilliant bouquet of blueberry, ripe peach, and floral jasmine, complemented by a sweet, silky mouthfeel and a clean, tea-like finish. It shines exceptionally well as a pour-over or immersion brew, offering an unforgettable floral and fruity tasting experience.