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AED 55.00
ETHIOPIA GUJI HAMBELA WAMENA
Altitude: 1,900 – 2,200 MASL
Farm: Buku Sayisa
Producer: Aklilu Kassa Chirrisa
Variety: Heirloom
Process: Natural
Taste Notes: Blueberry, Plum, Rose, Cola
About This Specialty Coffee
Grown in the lush highlands of the Guji Zone in Oromia, Ethiopia, this coffee comes from the renowned Hambela Wamena area, celebrated for its vibrant and expressive profiles. The cherries mature slowly in the cool mountain air and fertile soils, allowing complex sweetness to develop deep within the beans.
This lot is produced by Aklilu Kassa Chirrisa at Buku Sayisa Farm, where traditional Ethiopian heirloom varieties flourish in a natural, biodiverse environment. The cherries are carefully dried with the fruit intact (natural process), enabling the beans to absorb rich sugars and develop bold, fruit-forward characteristics.
In the cup, the coffee is bright and smooth. Juicy notes of blueberry and ripe plum lead the profile, layered with delicate floral hints of rose. A gentle citrus lift of orange peel adds brightness, while a subtle cola-like sweetness brings depth and complexity. As the cup cools, a molasses-like sweetness emerges, creating a syrupy body and a clean, lingering finish.
The result is a balanced and expressive cup—juicy, sweet, lightly floral, and softly funky—beautifully capturing the character of Hambela Wamena.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Origin | Ethiopia |
| Farm | Buku Sayisa |
| Flavor Notes | Blueberry, Cola, Plum, Rose |
How We Brew at Julith
V60 Mugen Switch
This allows us to brew an immersion method followed by percolation.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 91°C
-Place the filter and rinse with hot water.
-Add the coffee and close the switch.
-Pour 120 ml of water to fully immerse the grounds.
-Allow the coffee to steep for about 1 minute and 20 seconds.
-Open the switch and continue brewing.
-Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Total brew time should land between 2 minutes to 3 minutes 20 seconds.
Adjust grind size if the drawdown falls outside this range.
Serve and drink while warm.
How You Can Brew at Home
V60
A percolation method of brewing.
Recipe
17 g coffee
255 ml water
Ratio 1:15
Water temperature 90–93°C
-Rinse the filter and discard the water.
-Grind coffee medium coarse and add to the dripper.
-Begin with a 50 ml pour, slow and even.
-Allow the coffee to bloom for 30 to 35 seconds.
-Continue pouring in circles until reaching 140 ml.
-Pause briefly, letting the coffee draw down.
-Finish with a centered pour to 255 ml.
The brew should complete between 2 minutes and 3 minutes 20 seconds.
If needed, refine the grind to slow or speed extraction.
Pour. Taste. Adjust next time.
A pressure based method of brewing.
Recipe
20 g coffee
40 g yield
Ratio 1:2
Water temperature 93°C
The extraction should complete between 26 seconds and 30 seconds.
If needed, refine the grind to slow or speed extraction.
Dial In Tips
Pull. Taste. Adjust next time.
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