How does Hambella's cold coffee taste? Introduction to Hambella Manor Coffee in Sidamo

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The coffee flavor of Sidamo is very diverse, and the different soil types, microclimate and countless native coffee species make the coffee produced in each town have obvious differences and characteristics. In 2010-12, it won three consecutive super-high evaluations of the high scores of coffee review 92 to 94, which shows the extraordinary value of raw beans in this area! The territory is covered by towering mountains, highlands, plateaus, valleys and plains, with diverse topography. The geology of the area is a fertile and well-drained volcanic soil with a depth of nearly two meters and a dark brown or brown surface soil. The biggest advantage of the place is that the soil fertility is maintained through the circulation of natural organic matter, using the withered leaves or litter of the surrounding trees and the residual roots of plants as natural fertilizer.

Hambela Estate is located under the spectacular canopy of the ancient forest. With their overall agricultural methods from seed to cup and excellent processing methods, the Adinew brothers have rapidly grown into two of the most innovative coffee producers in the country and even on the African continent. Like many Ethiopian estates, Hambela occasionally processes ripe cherries from local farmers. This special coffee is made up of native varieties from the nearby Buku neighborhood. The relatively short rest time after drying in the sun makes it very clear and refreshing.

Hambera Village is located in Guji District, which is one of several important development trends in Ethiopia in recent years. Shakisso is a well-known example. Hambella Manor, 2150 meters above sea level, maintains a natural balance between the virgin forest and the environment.

Only harvest and select fully ripe bright red cherries (this is very difficult to achieve in Ethiopia, which is dominated by smallholder systems, and generally can only rely on scaffolding for hand-picked work). The sun treatment here uses the most stringent and refined work, so the cherries on the scaffolding are only one layer thick, and the drying schedule is strictly controlled at about 18 days. The single-layer stack provides the perfect convection and dry environment for coffee cherries, which is known to be the most space-consuming and unproductive 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 in this way to prolong the time required for each batch of production, the use of such a drying process, not only rely on the weather to eat, but also producers are willing to invest. Not only are we attracted to the quality of coffee, but even the third wave operators in Europe and the United States, such as Intelligentsia, Klach, Barrington, etc., are bound to choose beans every year. In March 2016, Barrington scored an excellent score of 96 Coffee Review with Hambella's washed beans.

Producing area: Guji Zone (Hambela Woreda)

Processing plant: Hambella (Hambela)

2100-2200 meters above sea level

Treatment washing

Variety Ethiopian Guyou original species (Heirloom)

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. Even if it is used for cold extraction, it also has a strong fermented fruit aroma. Qianjie coffee often uses [Sidamo Sakuran] and [Panama Hartman] to make ice droplets, which are put into the refrigerator to ferment overnight. Strawberry fruit flavor is prominent, sweet feeling is obvious.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com