Origin Story
From the prestigious Hambela Wamena area in Ethiopia's Guji Zone, this exceptional honey-processed coffee is cultivated by smallholder farmers at elevations between 1,600-1,800 meters above sea level on rich volcanic soils. The Hambela region is renowned for producing some of Ethiopia's highest-scoring specialty coffees, and this honey-processed lot showcases the innovative spirit of Ethiopian coffee producers. The honey process—where the coffee cherry's sweet mucilage is left on the bean during drying—creates a unique bridge between the explosive fruit flavors of natural processing and the clean clarity of washed coffees. Beans are carefully dried on raised African beds for 18-25 days, turned by hand every few hours to ensure even fermentation and prevent over-fermentation. This meticulous process, combined with Guji's ideal microclimate of cool nights and warm days, produces a coffee with remarkable sweetness, clarity, and tropical fruit complexity that represents the cutting edge of Ethiopian specialty coffee.
Producer Details
Washing Station: Hambela Wamena Washing Station
Region: Guji Zone, Hambela Wamena, Oromia, Ethiopia
Altitude: 1,600-1,800 MASL
Process: Honey (mucilage retained during drying)
Varietals: Indigenous heirloom Ethiopian varietals (74110, 74112)
Farmers: 500+ smallholder families
Drying Method: Raised African beds, 18-25 days with careful monitoring
Harvest Season: October - January
Sustainability & Certifications
✓ Shade-Grown: Cultivated under native tree canopy in traditional coffee gardens
✓ Organic Practices: No synthetic pesticides or fertilizers used
✓ Direct Trade Partnership: Long-term relationship with Hambela cooperative, premiums 30% above market
✓ Water Conservation: Honey processing uses 60% less water than fully washed methods
✓ Quality Focus: Rigorous cherry selection and processing monitoring for consistency
✓ Fair Wages: Premium pricing ensures living wages for farmers and processing staff
✓ Community Investment: Cooperative funds support education, healthcare, and infrastructure
✓ Innovation Support: Encouraging Ethiopian producers to experiment with processing methods
Tasting Profile
Aroma: Floral jasmine, light honey sweetness, tropical fruit bouquet
Flavor Notes: Pineapple, soft mango, honey, jasmine, clean tropical fruit
Acidity: Bright and vibrant, clean citrus undertones
Body: Medium to full, smooth and silky
Sweetness: Pronounced honey-like sweetness from mucilage retention
Finish: Clean and lingering with tropical fruit notes
Brewing Recommendations: Exceptional as pour-over (V60, Kalita), cold brew, or espresso
Why Honey Process is Special
Honey processing is relatively new to Ethiopia, where natural and washed methods have dominated for centuries. This process creates a unique flavor profile that combines the fruit-forward character of naturals with the clarity of washed coffees. The mucilage left on the bean during drying adds natural sweetness and body while maintaining the clean, bright acidity that makes Ethiopian coffee so distinctive. It's a perfect introduction to the versatility and innovation happening in Ethiopian specialty coffee.
Traceability
This coffee is fully traceable to the Hambela Wamena Washing Station and the specific farms in the Guji Zone. We maintain detailed records including lot numbers, harvest dates, and processing notes. Each lot is cupped and scored at our Dubai facility by founder Mohamed Hamdou, and this coffee is featured in our cupping sessions to demonstrate how processing methods dramatically impact flavor profiles.
At 1718 Coffee, we're committed to knowing the people behind every bean we source. Questions about this innovative Hambella Honey's journey from Guji's highlands to your cup? We're here to share the story.
