Ethiopia | Guyo Hambela - Highland Collection 8oz
HIGHLAND COLLECTION
Whole Bean Coffee
[EETH-EE-OPE-YA • GOO-YO • HAM-BEH-LUH
Process: Anaerobic Natural
Strawberry, Salted Caramel, Peach
This is a coffee that tells the story of its environment, from the red clay soils of Guji to the meticulous craftsmanship of Ethiopian farmers.
Strawberry sweetness accompanied by a rich caramel finish.
The Guyo Hambela Washing Station is located in a hilly area near the Buku Saysa woreda. Farms there are surrounded by deep forests. The washing station is proudly in Guji, a fertile region well known for and proud of its high-quality coffee. Their anaerobic natural coffee is the product of an extraordinary process where carefully selected, ripe coffee cherries undergo fermentation in a sealed, oxygen-free environment for 5 days. This anaerobic process allows for a slow, controlled fermentation that accentuates complex flavours and elevates the coffee’s natural sweetness. This is a coffee that tells the story of its environment, from the red clay soils of Guji to the meticulous craftsmanship of Ethiopian farmers.
Freshly harvested cherries are first floated to remove low-density coffee, then sealed in air-tight anaerobic fermentation tanks for seven days until the pH drops to 3.8, creating a profile of winey, dried fruit, juicy sweetness, and rich florals. The tanks are kept in concrete water baths at 15–18°C to ensure a slow, controlled fermentation, which is homogenized by gently rotating the tanks. After fermentation, the cherries are dried for 30 days on raised beds under shade nets, then rested for four weeks once humidity reaches 12%. This intentionally anaerobic process intensifies fruitiness and acidity while enhancing body and creating a distinct, complex flavor profile.
HIGHLAND COLLECTION
Whole Bean Coffee
[EETH-EE-OPE-YA • GOO-YO • HAM-BEH-LUH
Process: Anaerobic Natural
Strawberry, Salted Caramel, Peach
This is a coffee that tells the story of its environment, from the red clay soils of Guji to the meticulous craftsmanship of Ethiopian farmers.
Strawberry sweetness accompanied by a rich caramel finish.
The Guyo Hambela Washing Station is located in a hilly area near the Buku Saysa woreda. Farms there are surrounded by deep forests. The washing station is proudly in Guji, a fertile region well known for and proud of its high-quality coffee. Their anaerobic natural coffee is the product of an extraordinary process where carefully selected, ripe coffee cherries undergo fermentation in a sealed, oxygen-free environment for 5 days. This anaerobic process allows for a slow, controlled fermentation that accentuates complex flavours and elevates the coffee’s natural sweetness. This is a coffee that tells the story of its environment, from the red clay soils of Guji to the meticulous craftsmanship of Ethiopian farmers.
Freshly harvested cherries are first floated to remove low-density coffee, then sealed in air-tight anaerobic fermentation tanks for seven days until the pH drops to 3.8, creating a profile of winey, dried fruit, juicy sweetness, and rich florals. The tanks are kept in concrete water baths at 15–18°C to ensure a slow, controlled fermentation, which is homogenized by gently rotating the tanks. After fermentation, the cherries are dried for 30 days on raised beds under shade nets, then rested for four weeks once humidity reaches 12%. This intentionally anaerobic process intensifies fruitiness and acidity while enhancing body and creating a distinct, complex flavor profile.
HIGHLAND COLLECTION
Whole Bean Coffee
[EETH-EE-OPE-YA • GOO-YO • HAM-BEH-LUH
Process: Anaerobic Natural
Strawberry, Salted Caramel, Peach
This is a coffee that tells the story of its environment, from the red clay soils of Guji to the meticulous craftsmanship of Ethiopian farmers.
Strawberry sweetness accompanied by a rich caramel finish.
The Guyo Hambela Washing Station is located in a hilly area near the Buku Saysa woreda. Farms there are surrounded by deep forests. The washing station is proudly in Guji, a fertile region well known for and proud of its high-quality coffee. Their anaerobic natural coffee is the product of an extraordinary process where carefully selected, ripe coffee cherries undergo fermentation in a sealed, oxygen-free environment for 5 days. This anaerobic process allows for a slow, controlled fermentation that accentuates complex flavours and elevates the coffee’s natural sweetness. This is a coffee that tells the story of its environment, from the red clay soils of Guji to the meticulous craftsmanship of Ethiopian farmers.
Freshly harvested cherries are first floated to remove low-density coffee, then sealed in air-tight anaerobic fermentation tanks for seven days until the pH drops to 3.8, creating a profile of winey, dried fruit, juicy sweetness, and rich florals. The tanks are kept in concrete water baths at 15–18°C to ensure a slow, controlled fermentation, which is homogenized by gently rotating the tanks. After fermentation, the cherries are dried for 30 days on raised beds under shade nets, then rested for four weeks once humidity reaches 12%. This intentionally anaerobic process intensifies fruitiness and acidity while enhancing body and creating a distinct, complex flavor profile.
