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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: Green Grapes, Orange Peel, Molasses
About This Specialty Coffee
This Coffee grown in the lush highlands of the Guji Zone in Oromia of Ethiopia, It comes from the Hambela Wamena area where is known for producing vibrant and expressive coffees. The coffee cherries slowly develop under cool mountain air and rich fertile soil, allowing deeper sweetness and complexity to form within the beans.
This lot is produced by Aklilu Kassa Chirrisa at Buku Sayisa farm, where traditional Ethiopian heirloom varieties thrive in the natural landscape. The coffee cherries are carefully dried with the fruit still intact, allowing the beans to absorb rich sugars and develop bold, fruit-forward characteristics.
In the cup, the profile is bright and smooth. Gentle green grape notes bring a fresh, juicy sweetness, followed by a soft touch of orange peel that adds a light citrus lift. As the cup opens up, molasses sweetness settles on the palate, giving the coffee a smooth, syrupy body and a clean finish. The result is a balanced cup that feels juicy, sweet, and lightly funky, beautifully expressing the character of Hambela Wamena.
| Weight | 0.3 kg |
|---|---|
| HS Code | 901210 |
| Country of Origin | AE |
| Origin | Ethiopia |
| Farm | Buku Sayisa |
| Flavor Notes | Green Grape, Molasses, Orange Peel |
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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