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ETHIOPIA GUJI HAMBELA ANAEROBIC NATURAL

Acidity

Bright, Juicy

Tasting Notes

Blueberry, Grapes, Pineapple, Chocolate

Body

Creamy

Product
The cup opens with ripe blueberry and juicy grape notes, followed by tropical pineapple and a layer of chocolate sweetness. The combination of bright fruit, tropical aromatics, and deeper chocolate character creates a complex yet approachable coffee with a long, sweet finish.

Origin

Ethiopia

Farm

Small holder farm/Deri Kidame

Process

Natural Anaerobic

Polygon

Variety

Heirloom

Altitude

1,900-2,200 masl

Roast Level

Medium

Small holder farm/Deri Kidame

Produced by smallholder farmers in Hambela Wamena, West Guji, by Deri Kidame Washing station. This Ethiopian coffee showcases a vibrant and fruit driven expression of the region. Grown at 1,900–2,000 MASL and processed as an anaerobic natural, the coffee develops intense fruit character while maintaining a rich sweetness and smooth structure.

Brewing guide

Filter

Espresso

Milk

Dose

17 grams

Grind Size

Medium-fine (21–28 clicks MK4 / 14–18 C2)

Coffee Age

14–17 days, ideally

Water

255ml @ 90°C – 93°C

Target Time

2.5 – 3 minutes

To achieve exceptional coffee, prepare your clean brewing tools and be consistent with grind size (based on roast date/method), water quality, weight, ratios, and time. Remember, let your palate guide you to personalize the best recipe, so brew often and have fun!

Brewing Guide
coffee farm

SUSTAINABILITY & TRACEABILITY

Selective hand-picking, small-lot processing, and transparent premiums support long-term soil health and producer livelihoods. Each bag is traceable to plot and process date, ensuring the clarity you taste is matched by clarity in sourcing.

Ethiopia Guji Hambela Anaerobic Natural | Specialty Coffee | WhiteMantis