Ethiopia Hambela Goro Dry Process

Strawberry Jam, Rice Syrup, Lemon Square

The Ethiopian coffee world is divided into several growing zones, each of which can credibly claim to produce the best the origin has to offer. This brew comes from Guji. More specifically, it comes from a famed subregion called Hambela. Hambela's elevation ranges from 1,900 to 2,200 meters. That means slower cherry maturation, denser beans, and loads of delectable acidity. It's got its own microclimate, a diverse set of landrace varietals, and a soccer team called "The Hambela Berry Bombs." It is quite the place.

This lot is the product of village farmers from the Goro Badessa Woreda, an administrative district at the highest crags of Hambela (the area pushes 2,200 meters). A local mill put it through some lovely processing paces, from hand picking to milling to sun drying on raised beds, until it reached Grade 1 status. This coffee is not an anaerobic. It's not a carbonic. It's not a co-fermentation. It is an immaculate dry/natural that reminds us why that process has been king in Ethiopia for so long.

The strawberry jam in this cup is evident from the aroma—dry and wet—to the cup. It's a bold note, asserting itself without apology as the star of the show. There's a sugary quality to it, but it retains the telltale brightness of the unadulterated fruit. Next, comes rice syrup. This note is a touch esoteric, but the upshot is that it's infinitely sweet, while retaining a grainy, malt-like quality. The interplay between the strawberry jam and the rice syrup is pitch perfect—rich, sweet, bright, and deep. Rounding out the cup is a dash of lemon square. I wouldn't call it citrusy, and I wouldn't peg it as prominent. But it brings a dash of scintillating acid to a cup that might otherwise drown in its own sugary depths.

Region - Kebele Goro Badessa, Woreda Hambela Wamena
Altitude - 2,100 MASL
Varietal - Heirloom
Process - Dry/Natural

Best For:

Pour Over
Aeropress
Drip Machine
French Press
Bright Single Origin Espresso