Ethiopia | Hambella | Specialty coffee beans | Anaerobic treatment | Light roast | Champagne flavor

NOK BAY COFFEE

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Flavors: Champagne, pomegranate, passion fruit

Sweetness  🔸🔸🔸 🔸

Body 🔸🔸 🔸 🔸 🔸

Acidity      🔸 🔸 🔸 🔸

Aroma  🔸🔸🔸🔸🔸

Country: Ethiopia

Area: Hambella

Variety: Heirloom

Process: anaerobic treatment followed by sun exposure

Altitude: 2000-2300m

Roast: Light Roast

Baking date: April 2025

Material: 100% coffee beans

Weight: 250g, 500g

Background and geographical features of the (Hambella) production area in Ethiopia Geographical location: Administratively affiliated to the Oromia region, it is separated from Kochore in Yirgacheffe by mountains in the west and is separated by a highland with an altitude of 3,200 meters, forming a unique microclimate.
Altitude and Climate: The planting altitude is as high as 2100-2300 meters. The volcanic soil is fertile and the temperature difference between day and night is large, which delays the ripening of coffee fruits and promotes the accumulation of sugar and aromatic substances.
Ecological environment: The area retains undeveloped virgin forests, and dead leaves and plant residues provide natural fertilizer for coffee trees, which is rich in ecological diversity.

Flavor characteristics and classification Typical flavors: Hambella coffee beans are based on the core tones of "floral, tropical fruits, and berries". Common flavors include strawberry, passion fruit, lychee, peach, oolong tea, etc., with a creamy or caramel sweetness in the aftertaste.
Grading standards: Ethiopian coffee beans are graded according to ECX, with G1 being the highest grade, requiring no more than 3 defective beans per 300 grams of green beans. Cupping scores often reach 83 points or above.
Compared with other producing areas: Compared with the fresh jasmine fragrance and citric acid of Yirgacheffe, Hambela's coffee has a higher body and fuller fruity aroma; compared with Sidamo, its flavor structure is more complex and the fermentation feeling is more delicate.

Processing plants and bean variety diversity core processing plants: There are nearly 20 processing plants in the Hambela production area, among which "Buku Abel", "Goro Baessa", "Mansa" and other processing plants are famous for their Oiran series. For example, "Buku Abel" focuses on small batches and micro-processing to ensure flavor consistency.
Bean characteristics: Most of the local coffee is the native Ethiopian variety (Heirloom), which has rich genetic diversity and beans of different sizes. In recent years, disease-resistant varieties such as 74110 and 74158 have also been introduced, but the traditional sun-drying process is still mainly based on native varieties.

Market products and brewing recommendations Brewing parameters: It is recommended to use a V60 filter cup, water temperature of 90°C, water injection in stages (powder to water ratio 1:15), and extraction time of about 2 minutes to highlight its floral and fruity aroma and sweet and sour balance.
The Hambela region has become the representative of Ethiopian specialty coffee thanks to its high altitude, unique terroir and exquisite sun-drying process. For consumers who pursue a balance between flavor levels and sweetness, Hambella coffee beans are an unmissable choice.