Hambela | Ethiopia | Espresso
We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
Mill: Hambela Washing Station
Region: Hambela, Guji
Varietal: Heirloom Varietals
Altitude: 1970-2241 MASL
The Hambela Wamena Washing Station was founded in 2018 by the founder of Tega & Tula farms. Its location at the top of the highest mountain peak of Guji Hambela makes it a central point to serve surrounding towns and it currently serves around 3,900 producers. There are a number of social programs supported by this washing station including the building of roads, schools, and technical equipment and support for producers as well as medical health expenses and support for women's health care.
The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.