ETHIOPIA GUJI HAMBELLA

This coffee was harvested from smallholder farmers delivering to Hambela Washing Station (2,050 masl), managed by Tadesse Edema in Hambela district, Guji, Oromia, Ethiopia. The station serves around 850 smallholder farmers, each cultivating heirloom coffee varieties on tiny plots averaging 1 hectare, interspersed with native shade trees and enset plants that enrich the ecosystem.

Tadesse established the washing station in 2015, building on his family’s deep roots in Guji coffee. Trusting the potential
of the high-altitude terroir, he focused on meticulous cherry selection and slow fermentation to pursue a cleaner, more complex cup. Over time, he has invested in raised drying beds, water conservation systems, and an on-site quality lab, refining every stage of
production to maximise quality.

Hambela Washing Station employs 14 permanent staff who manage year-round operations and quality control.
During the harvest, over 120 seasonal workers join for cherry sorting, fermentation, and drying on raised beds.

Protect the Work in Every Bean

Freshness isn’t simply about time — it’s about control. Exceptional coffee deserves storage that honors the craft behind it. These principles keep your beans expressing their full origin character, processing detail, and intended flavor potential.

The Essentials
– Store whole beans in an airtight, opaque container. The original bag with its one-way valve is designed for this — simply press out excess air, roll the top down tightly, and secure it.
– Keep in a cool, dark cupboard, stable between 15–25°C. Avoid stoves, windowsills, and warm appliances.
– Grind on demand. Grinding just before brewing is the single most effective step to preserve volatile aromatics.

What to Avoid
– Fridge storage. Coffee is hygroscopic — it absorbs moisture and odours readily. Condensation from repeated opening and closing degrades the beans rapidly.
– The four agents of staling: oxygen, heat, light, and moisture. Control them relentlessly.

Freezing: A Precision Tool
Freezing suspends peak quality when done correctly — and damages it when done carelessly.
– Portion into single-brew or 2–3 day amounts before freezing.
– Seal in airtight vacuum bags, or press all air from heavy-duty zip-top bags.
– Grind directly from frozen (no thawing required — modern grinders handle this well), or let the sealed bag reach room temperature fully before opening to prevent condensation.
– Never refreeze.

Rest Matters: The Peak Window

There is no universal peak window. Resting requirements depend on bean density, processing method, and roast profile.

Many coffees reach full expression between 2 and 4 weeks post-roast. However, exceptionally dense, high-grown lots — such as top-tier Geishas or other high-altitude selections — often need extended rest. These coffees degas slowly and can reach their full aromatic and structural peak at 40, 50, or even 60+ days. Opening too early risks muted aromatics, hollow body, and a carbonic sharpness that masks the coffee’s true character.