I literally had just landed into the specialty coffee realm when I tried my first Ethiopian 6 years ago. Since then, I have forgotten the name of the roaster, but I have never forgotten the flavor and feeling that coffee gave me. I remember it like it was yesterday. Blueberry muffin. Literally, blueberry muffin. The aroma and sweetness of that coffee was unparalleled and to this day I have not found another coffee like it.

Although it’s not a blueberry bomb, this Ethiopian Hambela still delivers. It is soft and fruity with a balanced acidity without being too tangy that it numbs the palate. Unmistakenly African, this coffee belongs in the “brew it black” catergory and we have roasted it accordingly. Keeping the development and roast profile in the range that accentuates the natural characteristics; pour overs are a delight and cold brew, once aged, are killer.

Let this one rest for a good 2 - 3 weeks from roast date and allow it to peak in flavor like a flower in bloom. We’ve been getting lovely notes of strawberry, chocolate and jasmine. Try it as a batch brew, cold brew or pour over.