Ethiopia Hambela Wamana

Altitude: 2000
Acidity: floral
Processing method: fermented
Flavor notes: jasmine, bergamot, lemon, black tea, and apricot.

In the very heart of the Guji region, amidst terraces where mangoes, figs, and coffee grow, farmers from Hambela Wamena cultivate coffee in a "garden style"—a few trees per plot, interspersed with food crops.

After 12–24 hours of fermentation, the cherries are washed and dried on raised beds in the sun.

In the cup, it has the same Ethiopian profile that baristas all over the world love it for: a light body, floral acidity, and a clear aftertaste.

The taste has notes of jasmine, bergamot, lemon, black tea, and apricot.