Blueberry, Bergamot, Milk Chocolate
A natural-processed Ethiopian from the Guji zone, this Hambella lot leads with blueberry and bergamot, then settles into a milk chocolate body that keeps things balanced. Grown at altitude between 1,900 and 2,200 metres and scoring 87 points, it's a coffee with real character - bright and fruit-led, with enough depth to hold your attention cup after cup.
Floral, fruit-forward with chocolate warmth
Hambella is a farm in Ethiopia's Guji zone with a clear sense of purpose behind it. Brothers Aman and Michael Adinew built it around quality from the start - Aman previously ran quality control at the Ethiopia Commodity Exchange and established the country's first speciality coffee lab, so the standards here are well-founded. It's a sizeable operation: over 700 people work the harvest, the majority of them women, and there's an active effort to support smallholders in the surrounding area alongside agronomists.
This natural lot is processed just over the border in Gedeb, dried slowly on raised beds for 21 days and turned by hand throughout - which is where the fruit character comes from. Grown at altitude between 1,900 and 2,200 metres from Dega, Kudhume and Wolisho varietals, it scored 87 points and drinks like it. Blueberry and bergamot sit at the front, bright and a little floral, with a milk chocolate body that rounds things out and keeps it from feeling sharp.
It's the kind of natural that has plenty going on without ever feeling like it's working for your attention - good for filter, good for slowing down over.
About the Roaster
Horsham Coffee Roaster was founded by Bradley and Amelia Steenkamp and is based in West Sussex. What began as a small, quality-focused operation has grown steadily over time, earning a reputation for thoughtful sourcing, careful roasting and consistently well-judged coffees.
