Ethiopia - Hambela

Ethiopia - Hambela

Hambela is grown and processed by METAD, a third generation family-owned community-conscious business, providing transparency in all aspects of their business as they strive to implement ethically, environmentally and socially responsible practices across the company. currently led by Aman Adinew who also was one of the founding Executives and COO of the Ethiopia Commodity Exchange (ECX). They also have a washing station and dry mill in the nearby village of Gedeb, Gedio zone. Altogether, they employ 28 permanent staff and 700 seasonal staff, 70% or more of which are women, and partner with more than 700 out growers to provide best practices on growing, harvesting and selling coffee. METAD has the capability through their network of farms and processing sites to source all types and grades of coffees such as Yirgacheffe, Sidamo, Harrar; Limu as well as the capacity to meet large volumes required by their buyers.

Their focus on the quality of coffee is applied in every step of the coffee production process from seed to cup. METAD has teamed up with USAID to provide thorough pre- and post-harvest training to local farmers who participate in their "Out-Growers Program." METAD also employs modern farming techniques such as apiculture (for crop pollination) and inter-cropping (to maximize and rejuvenate land resources). METAD is utilizing environmental protection methods for coffee wastewater disposal in the wet-processing stage to avoid ground water pollution. They also provide a state of the art SCAA certified coffee quality control lab in Africa, used to train both domestic and international coffee professionals.

This is a truly delicious coffee, a must for anyone who likes their clean, high elevation, heirloom Ethiopia varietals. So much so Bonfire Coffee used this coffee to submit to the Good Food Awards in 2017. 

Origins: Oromia Region, Guji Zone

Varietal: Heirloom varietals

Process: Washed, dried on raised beds

The Cup:  Cherry, Floral, Lemon, Creamy

Brew Methods: Pourover, Drip, and Espresso

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