Tagel Alemayehu Hambela Natural

This juicy light roast introduces itself with aromas of blueberry jam, honeysuckle, and graham cracker. Notes of blueberry, pomelo, and chocolate ganache are joined by fresh orange zest acidity in the cup. The aftertaste features eucalyptus and cocoa nib.

Details

Producer: Hambela Washing Station Farm: Smallholders Region: Guji Zone Altitude: 2,350 masl Varietal: Kurume, Dega Process: Natural Roast: Light Notes: Blueberry, Lemon Verbena, Chocolate Ganache

The Story

Imported by our friends at Crop to Cup:

"Tagel Alemayehu is the owner of Olkai Coffee and a former race circuit driver, whose efficiency as a driver is matched only by his humility and warmth. For Tagel, coffee runs deep: he grew up in Bule Hora, the son of a local coffee trader who built the first washing station there and installed the first Pinhalense dry huller in Ethiopia. Starting in 2004, he worked as washing station manager at one of first specialty natural stations in Guji, and founded Olkai in 2018 as government export regulations eased.

"Olkai is a family business; Tagel's wife works as the export manager. Olkai operates a half-dozen washing stations in the south, dotting the most sought-after regions for quality in Guji, Bule Hora, and Sidama. Tagel’s ties to the community were forged over 20 years of collecting cherry from these regions. Community members later sold land to make space for him to operate a washing station in their community, and many stopped us along our journey out of Hambela to say hello to Tagel and chat."

Sourced from the Guji Zone of Ethiopia, the Tagel Alemayehu Hambela Natural represents a distinct expression of the Kurume varietal. This lot is processed at the Hambela Washing Station using the natural method, a technique where the coffee cherry is dried intact around the bean. Generally, natural-processed coffees are known for their potential to develop heavier body and pronounced fruit-forward characteristics compared to their washed counterparts.

Roasted by PT's Coffee Roasting, this specific selection highlights a profile featuring blueberry, lemon verbena, and chocolate ganache. When evaluating such complex profiles, enthusiasts often consult a flavor wheel to better identify the nuanced interplay between the bright citrus notes and the deeper, cocoa-toned finish. Grown at 2350 masl, this coffee offers a focused look at the high-elevation output of the Guji region, showcasing the unique synergy between traditional processing and regional terroir.