Hambela

Washed 

Soho is proud to present Hambela, a washed coffee produced by smallholders in the Guji region. Named after the washing station based in Benti Neka, this coffee is packed with vibrant acidity, rich cacao notes and a clean finish. 

Brewing Tips

Hambela is packed with citrus and tea flavours, and has a bright, clean finish. It can benefit from a few brewing alterations to balance the citrus acidity with a gentle floral sweetness.

• If your coffee is too acidic, try extracting the coffee at a hotter temperature, or grinding your coffee finer. This will increase the contact time between the water and the coffee grounds, and bring more sweetness to the cup.
• This coffee can have a dry finish if over-extracted, similar to over brewed black tea.

For Espresso:

21.5g in, 43g out at 34-36 seconds

For Pour Over:

20g in, 300ml out at 3.5 minutes

About this coffee

This beautiful lot comes from the Guji district in the kebele (neighbourhood) of Benti Neka and represents coffee from over 700 producers in the area. The small landholders in the area have properties ranging in altitude from 1650m to 1800m. These altitudes are lower compared to Yirgacheffe the northern neighbour adding to the unique cupping profile.

Ripe cherries are delivered to the wet mill for careful sorting and pulping before fermentation for 24-36hours, depending on the climatic conditions. After this point, the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 10 –15 days (until the ideal moisture level reaches 11.5%) before exporting via the team at Wete Ambela.

Process: Washed
Region Area: Guji, Benti Neka
Variety: Heirloom varieties
Farm: MB Coffee PLC
Exporter: Wete Ambela
Picking method: Hand-picked
Drying technique: African raised beds
Drying period: 12-15 days
Altitude: 1650-1800MASL
Average rainfall: 1650-1800mm
Average temp: 12.7– 29.6 deg
Harvest time: Nov-Jan