Hambela Wamena - Ethiopia - Espresso - Natural Coffee

TASTE NOTES
Strawberry, Watermelon, Rose Water

VARIETAL
Kurume, Wolisho

PROCESS
Natural

ALTITUDE
1950-2000 MASL

We very recently had another coffee from the same washing station, region and farmers. That previous lot had been given an anaerobic process; this particular lot has been given a more classic natural process. The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.

Mekuria Merga, a highly respected coffee professional with 23 years experience in the industry is the brains behind this totally unique and pretty rare coffee. Mekuria Merga decided to establish his own export company “Wete Ambela” in 2018 to export coffees from his washing stations, two are in Yirgacheffe and one is in Guji. There are around 600 farms which supply the washing stations throughout the harvest period. The company directly employs about 65 people in its washing stations and export office.