How Does Hambela Coffee Taste When Used for Cold Brew? Introduction to Sidamo Hambela Estate Coffee

Sidamo's Diverse Coffee Terroir

Sidamo's coffee flavors are remarkably varied. Different soil types, microclimates and a great many native coffee varieties have made each town's coffee distinctly its own. From 2010 to 2012 the region drew an exceptional 92-94 points three times in a row from the American review site Coffee Review, a clear sign of how valuable the raw beans from this region can be. The landscape runs from towering mountains to highlands, plateaus, valleys and plains, a genuinely mixed topography. Geologically, the area rests on fertile, well-drained volcanic soil close to two meters deep, with a surface layer that reads dark brown or brown. Its greatest advantage is that soil fertility is maintained by the natural circulation of organic matter, with fallen leaves and debris from the surrounding trees and plant roots acting as natural fertilizer.

Hambela Estate

Hambela Estate sits beneath the spectacular canopy of an ancient forest. Through a holistic seed-to-cup approach and excellent processing, the Adinew brothers have grown quickly into one of the two most innovative coffee producers in the country, and on the African continent as a whole. Like many Ethiopian estates, Hambela occasionally processes ripe cherries from local farmers. This particular coffee is made up of indigenous varieties from the nearby Buku areas. A relatively short resting period after sun-drying leaves it exceptionally clear and refreshing.

Hambela Estate is located in the Guji Zone, one of several important trends in Ethiopia in recent years, with Shakisso a well-known example. Sitting at 2,150 meters, the estate keeps a natural balance between preserving the original forest and the surrounding environment.

Precision Processing Methods

Only fully ripe, bright red cherries are harvested and selected, something that is very hard to achieve in Ethiopia, where smallholders dominate and selection generally has to be done by hand on the drying racks. Here the natural method uses the most rigorous and meticulous handling, so the cherries on the racks are spread only one layer thick, and the drying schedule is tightly controlled at about 18 days. A single layer gives the cherries the most perfect convection and drying environment, which everyone knows but which is also the most space-hungry and least production-friendly way to work. Proper slow drying lets the cherries develop optimal water activity, which not only builds better flavor but also lets the raw beans store longer across the production season. It does, however, stretch out the time each batch takes. Drying this way depends on favorable weather and on producers willing to invest. The estate owner's insistence on quality has moved us, and it is why third-wave players in Europe and America such as Intelligentsia, Klatch and Barrington select these beans every year. In March 2016, Barrington earned an excellent 96 points from Coffee Review with Hambela's washed beans.

Coffee Origin Information

Region: Guji Zone, Hambela Woreda

Processing Station: Hambela

Altitude: 2100-2200 meters

Processing Method: Washed

Variety: Ethiopian Heirloom

FrontStreet Coffee's Sidamo Flower Queen

FrontStreet Coffee's "Sidamo Flower Queen" comes from Hambela. The natural process gives it rich fermented fruit aromas. Brewed with 89°C water, it carries intense berry and peach notes, with rich flavors and high sweetness while the acidity and bitterness stay in the background. Even as a cold brew it holds onto those fermented fruit aromas. FrontStreet Coffee often pairs "Sidamo Flower Queen" with "Panama Hartman" for cold drip. Once the cold drip is finished, it goes into the refrigerator to ferment overnight, developing intense fermented wine aromas, prominent strawberry and berry flavors, and noticeable sweetness.

FrontStreet Coffee Recommendation

Since this lot comes out of Hambela and leans on fermented fruit, sweetness and body, the closest match on our own menu is the FrontStreet Natural Huakui, which is grown in Hambella in Guji, Sidama. Its traditional natural process brings out a light fermentation wine note, florals, citrus and mango, with honey sweetness, a cocoa edge and a thread of spice over a thick, lingering body. For a sharper, more perfume-driven take on the same region, the FrontStreet Sidamo Natural Hamasho 74158 shows perfume lemon, strawberry and starfruit with green grape. Both hold up well as cold brew.