Ethiopia Hambela Deri

Ethiopia Hambela Deri is grown in Hambela Wamena, Guji, at elevations of
approximately 2,100–2,300 MASL. The region’s rich volcanic soil, cool mountain air,
and seasonal rainfall create an ideal environment for producing high-quality coffee.
Cultivated by smallholder farmers using traditional farming practices with minimal
chemical intervention, the coffee grows beneath native shade trees alongside other
crops. Ripe cherries are selectively hand-picked and sorted before undergoing a Super
Natural process, an extended natural method where whole cherries are dried on raised
African beds for approximately 20–30 days. The cherries are turned regularly to ensure
even airflow and prevent over-fermentation. The extended drying period allows sugars
and fruit compounds from the cherry to slowly infuse into the bean, developing the
coffee’s natural sweetness, fruit character, and a fuller body.