Hambella Manor Coffee beans Sidamo Coffee Sun Flavor Sidamo Hambella Coffee characteristics

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There are eight major coffee producing areas in Ethiopia: Ekempti, Limu, Illubabor, Djimma, Harrar, Teppi/Bebeka, Sidamo and Yirgacheffe.

The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics.

Hambela Manor, the owner of Aman is Western-educated, has a complete experience of Western enterprises, and what is more amazing is that after returning to Ethiopia, he served as the Chief operating Officer (Chief Operation Officer) of ECX before setting up his own coffee production business. Based on the principle of neutrality in official institutions, he was unable to intervene in production or business during his tenure, and finally showed his ambition after leaving his post. It has chosen a total of two sites in Ethiopia, one is Godibe, and the second and most important is the Hambera estate.

Hambella Manor is located in Guji District, the rise of Guji District can be said to be one of several important trends in Ethiopia in recent years. Shakisso is a well-known example, but the mode of operation of Hambella Manor is completely different. The rise of Guji District can be said to have its inherent conditions.

To get to Hanbella Manor, you must pass through almost the entire Yega Schiffe producing area, drive south from the town of Yega Chefen, pass the fork leading to Kochere or Chelelektu, take the left path to the southeast, and turn left before reaching the town of Gedeb to prepare to set foot on Gucci, where the left intersection is almost more than an hour away from the town of Yejiachaffe.

It is already the most basic to harvest and choose fully ripe bright red cherries (in fact, this is very difficult to achieve in Ethiopia, which is dominated by a smallholder system, and generally can only rely on hand-picked work on the scaffolding). The sun treatment here uses the most stringent and exquisite work, so the cherries on the scaffolding are only one layer thick, and the drying schedule is strictly controlled at about 18 days, so we gave him a simple name (SLD-Single Layer Drying/Slow Drying).

The single-layer stack provides the most perfect convection and dry environment for coffee cherries, which is well known, but it is the most space-consuming and unfavorable mode of production. Proper slow drying can properly develop the best water activity of coffee cherries in the drying process, which not only develops the flavor better, but also allows the storage of raw beans in the production season to last longer, but, this way prolongs the time required for each batch of production, the use of this drying process, not only rely on the weather to eat, but also producers are willing to invest.

The Sidamo Sakuran of Qianjie Coffee comes from Hambella. The sun treatment makes this bean have a strong fermented fruit aroma, brewed in 89 degrees water, with strong aromas of berries and peaches, rich flavor and high sweetness, but not obvious sour and bitter taste.

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