Description
Ethiopia Hambela coffee is sourced from METAD Agricultural Development PLC (METAD), a third generation family owned business with a rich history that began after World War II when the Ethiopian Emperor awarded Muluemebet Emiru, the first African female pilot and family matriarch, with land in the Guji and Sidama zones that has become the Hambela Coffee Estate.
METAD is managed by Aman Adinew who returned to Ethiopia after many years working abroad at the executive level for multiple fortune 500 companies because he wanted to make a difference for his family and community. Through Aman’s leadership, METAD has strengthened the local community with employment opportunities including a workforce that is over seventy percent women, educational opportunities including sponsorship for a state-of-the-art elementary school with more than four hundred students, and healthcare for employees.
METAD was also first to partner with Grounds for Health in Ethiopia to implement a successful cervical cancer screening program for women within the coffee growing communities.
Tasting Notes:
A fairly bright cup with great aromatics, lots of citrus and floral at the lighter roast points but it balances very nicely with a little fruit note and darker tea like spice. Just after first crack will need a longer setup or risk just a little grassy tone. Recommend going just a shade or two past first crack. As the roast progresses more to a medium roast, it gets a smooth and semi-sweet chocolaty undertone and decently less acidity, more of a jammy body and a more pronounced fruitiness instead of the raw citrus. Darker tends to burn out that super cool jasmine spice note and fruity tones but gets very chocolaty and fuller bodied, semi sweet more down the bakers chocolate alley.
Roasting Notes:
This is a very versatile Ethiopian. At a lighter roast you will really taste the amazing hints of jasmine and citrus with a lot of lemon-grass and slight chocolate. A medium roast starts to convert that lemony acidity soft fruit tones and more spice while accentuating the chocolaty undertone quite well – just before 2nd crack is preferred, also balance, sweetness and flavor depth. Darker you will lose many of the exotic tones that makes this cup really stand out – light to medium roast is recommended.
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