Ethiopia Hambela Wamena
Ethiopia Hambela Wamena
Ethiopia Hambela Wamena
Ethiopia Hambela Wamena

Ethiopia Hambela Wamena

$29.00 Sale • Save

Apricot jam leads in this natural Ethiopian coffee, with gentle spice and a juicy, lasting body. The cup is vibrant but balanced, showing sweetness and fruit without heaviness. It’s a classic Guji profile — expressive, well-integrated, and easy to enjoy across brew methods.

Sourced through Café Imports, whose long-standing work in Ethiopia emphasizes careful processing and lot clarity at scale.

Cup Profile:
Apricot Jam, nutmeg, juicy body

Varietal:
Heirloom Ethiopian

Process:

Natural

Region:
Guji Highlands – Hambela

Producers:
Smallholder Farmers (approx. 3,900 contributors)

Elevation:
2,200 MASL

Size 340G
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Origin Story

This coffee comes from the Hambela Wamena Washing Station in the Guji Highlands of southern Ethiopia. It’s produced by thousands of smallholder farmers growing native heirloom varieties at high elevation, where cool temperatures and slow cherry development support sweetness and structure.

Cherries are delivered ripe to the station and dried as whole fruit on raised beds. Careful turning and extended drying help keep the profile clean and controlled, preserving fruit character while avoiding fermenty or overly wild notes often associated with natural coffees.

The result is a natural that feels complete rather than loud — fruit-forward, structured, and balanced, with depth shaped by Guji’s red volcanic soils and attentive processing.

Customers rate us 4.9/5 based on 549 reviews.

Brew Guide

Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best coffee.

Espresso Machine

  1. Grind coffee very fine. It should be similar to confectioners sugar.
  2. Weigh your dose. 19 grams is a good starting point.
  3. Distribute the ground coffee as evenly as possible. There are tools for this or you can do it by hand.
  4. Tamp the coffee, making sure the bed of grounds is as level as possible.
  5. Purge your group head by running a small amount of water into the drip tray.
  6. Insert the portafilter and engage the brew right away.
  7. The shot should take several seconds to start flowing and the total time should be around 30 seconds.
  8. If you are making a milk drink you can steam the milk while your shot is pouring.

A few espresso fundamentals:

  • Always brew with a clean, hot, dry portafilter.
  • Use your hand to swipe away any loose grounds on the rim or tabs of the portafilter before inserting to brew.
  • If the shot is running too slow you need to coarsen the grind. If the shot is running too fast fine the grind.
  • Make grind adjustments in small increments.
  • Always pull a couple of shots after an adjustment before deciding whether or not to readjust.
  • Always purge off a bit of steam before and after you steam milk to clean the wand out. Never soak the steam wand or leave it submerged in milk.
Chemex

  1. Wet filter with boiling water
  2. Put in 40 grams of medium ground coffee
  3. Pour in 200 grams of water & allow coffee to bloom
  4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. Let drip till done
Conical Pour Over

  1. Wet filter with boiling water and discard water
  2. Put in 20 grams of medium ground coffee
  3. Pour in 100 grams of water & allow coffee to bloom
  4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. When all water is in stir once in a circular motion
  6. Let drip till done

Worth A Try