Ethiopian Hambera Organic Sunflower Coffee and Rose Summer Coffee Bean Taste Comparison

By September 2021, the new crop, grainpro. In previous years, this kind of organic coffee was one of the customers' favorites. A clean, fruit-filled, well-balanced natural product, as a reward, it is organic.

We have been looking for high quality Ethiopian naturally processed coffee, and this year is no exception. Ethiopia Hambela batch. Among the batches tested in the cup, this batch is higher than the other batches.

This boutique coffee is unique in that it comes from an estate in Ethiopia (Hambella)-most of the coffee from the country comes from washing stations or cooperatives, where coffee from many smaller farms in the region is processed and sold in large quantities. Hambela is owned by the family business METAD Agricultural Development Co., Ltd.; after World War II, its land was awarded to Mulumebert Muluemebet Emiru, the first African female pilot. Her descendants now run estates and farms, with Aman Adinew at the helm of METAD. Adinew, the grandson of Emiru, is one of the founding executives of the Ethiopian Mercantile Exchange, Ethiopia's main commercial and trade organization. METAD plays an active role in the local community: more than 70 per cent of their workforce is female, they provide health care to their employees, award university scholarships and sponsor a primary school with more than 700 students. Quality and certification premiums also helped METAD build roads and community centres, and they expanded their outsourced growers program, which aims to provide technical assistance, agricultural equipment and certification programs to more than 5000 local farmers.

Hambela Estate has its own washing station, dry grinder and drying bed, so the coffee fruit can be processed internally. This kind of coffee is a natural process, also known as dry processing, in which the skin and flesh of the coffee fruit are not removed before drying. This process takes longer than the washing process and varies depending on humidity, temperature and amount of sunlight. The cherries dry on an African-style viaduct to ensure air circulation around them, and the coffee beans themselves must be turned regularly. When the required moisture content is reached, the dried cherry is ground into internal seeds or beans. In the process, the sweet fruity mucus of the cherry seeps into the inside of the beans, leaving a very obvious fruity flavor, ranging from mild to extreme.

Regions: ancient collections

Region: Oromia

Altitude: 1900-2200 m above sea level

Coffee varieties: native heirloom varieties

Processing: natural

Harvest: October to December

Cups: aromas of cherry and vanilla-clean and fruity but not strong. The smell of cherry, coke and cloves. A smooth, clean surface. An important and complex fruit permeated with exquisite clean Ethiopian natural coffee.