EGD | ETHIOPIA HAMBELA DIMTU
Fruity Profile | Light roast
Tasting Notes: Peach, Lemon, Orange
IT ALL STARTS AT THE COFFEE FARM
This coffee was grown by smallholder farmers in the Guji zone of southwestern Ethiopia. Coffee was collected from many small farms and gardens at the Hambela washing station where it was sorted and milled. The farming culture in this region is different from the Agaro region to the north where wild coffee is picked in forests. In Gujicoffee is cultivated in backyards and small plots of land. With so many small farms, the washing station plays a big part in creating the final product from so many sources. The washing station offers similar services that a co-operative would in the form of training, soil analysis and farm mapping to its 370 member farmers.
1800 - 2130 masl
DID YOU KNOW
Ethiopia is Africa's biggest coffee producing country by volume but coffee only makes up about 20% of Ethiopia's exports.
Price paid by Driftaway (per pound avg. across this months coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,000 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
For this year we sampled several Ethiopian coffees and this one was exceptional! It was delayed in shipping which why it is our last Ethiopian coffee for the year. This has worked out nicely as this coffee is a great way to end the season.
AVERAGE CUPPING SCORE
SCAA Cupping Score
18 x 60 kg
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Nov 8 to Nov 29 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.