Ambella (Ethiopia)


Ambella (Ethiopia) - Shot
  • 5.250 KD

*Terroir Best Lot*
Orange / Honey / Redcurrant / Peach / Honeydew
suggested for espresso and filter
CUP SCORE 89.75 (SCA Cup protocol)
Technical detail
Several small farmers      Ethiopia           
Producer              Country
       Guji                    1900 mt
Region/Terroir       Elevation   


  wet (washed)         Heirlooms  
 Fermentation        Cultivar    


December 16            April 17 
   Picked in            Landed in


            3600 kg               GrainPro bags   
     Lot size                Arrived in
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on
Guji coffee has been receiving a lot of attention from the specialty coffee world in the past several years, and for good reason. Many privately owned washing stations have sprung up recently, in an area that has traditionally processed coffee using a natural (dry) method. The quality of these washed coffees can be outstanding, which isn’t surprising considering the area’s close proximity to Yirgacheffe. We are therefore delighted to introduce the first coffee to the range which showcases an exceptional washed coffee from the new crop in Ethiopia. This coffee comes to us from the Ambella washing station located in the Guji zone which borders Sidama in the south. We chose this lot as we feel there are very few coffees that can better show off the potential flavor profile that can be coaxed out of this incredible raw product.

Washed coffees focus solely on the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying is absolutely key.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavor.

During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the beds for drying. 

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