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ETHIOPIA GUJI HAMBELLA - SP

Single-origin Ethiopian coffees are widely loved for their distinctly fruity, floral notes yet light body. But sometimes going a little funkier is what is needed to enhance a coffee. We sourced a small experimental anaerobic processed lot from the farmers at the hameblla district. Think of florality from hibiscus tea, fruitiness from grapefruit, and tangy acidity in the cup. Perfect for those looking for brighter and funkier filter coffees.

AED 67.50AED 27.00/100g

Taxes included ·Shipping calculated at checkout

Size — 250g

Grind — Whole Beans

1

Free Delivery
Over AED 200

Dispatches in 1-3 Days
in Dubai

Roasted Fresh
HACCP Certified

We are committed to delivering the freshest, highest-quality coffee directly to your door. To ensure you get the freshest products, we roast our coffee on demand and strive to dispatch orders within the next business day.

Delivery coverage: UAE only (international & GCC delivery coming soon). Dubai: Dispatches in 1-3 Days where operationally feasible. Other Emirates: 1–3 business days. Saturday orders for other Emirates are prepared from Monday onwards.

Free delivery on all orders over AED 200. Below AED 200, a location-based delivery fee is shown at checkout.

Business hours: Mon–Fri 9:00 AM–6:00 PM · Sat 10:00 AM–4:00 PM · Sun closed. If a delivery attempt fails, our courier will contact you to rearrange. Occasional delays (public holidays, weather) will always be communicated.

For business enquiries, please contact us here. Cafés & offices: this lot is available in wholesale volumes with training, machine sales and technical support. WhatsApp +971 4 329 5085 or email info@thebrewcrew.coffee.

RADICAL TRANSPARENCY

KNOW YOUR LOT

Every number — and every note — behind this coffee, published. Tap a metric to see what it means and why it matters.

Origins

Where this coffee comes from

Known as the birthplace of coffee, Ethiopia has one of the world’s richest and most diverse coffee-growing traditions. Its coffees are celebrated globally for their distinctive and complex flavour profiles.

Region

Where within the origin it was grown

Guji is one of Ethiopia’s most renowned specialty coffee regions, celebrated for coffees with vibrant fruit, floral aromatics, and layered complexity. The region has developed a distinct identity for exceptionally expressive and elegant cup profiles.

Producer

Who grew or produced this coffee

This coffee is produced by multiple smallholder farmers, with each contributing small lots that come together to form the final coffee. This model reflects the collaborative nature of many coffee-growing communities.

Variety

The coffee variety grown / What this blend is made from

A mix of varieties developed by Ethiopia’s JARC research program and traditional landrace varieties that have evolved naturally over generations, reflecting the remarkable genetic diversity of Ethiopian coffee.

Altitude

How high this coffee was grown

Grown at 1,850 metres above sea level, the cooler conditions at this elevation slow coffee cherry development, allowing more time for complexity and character to develop in the cup.Grown at 1,850 metres above sea level, the cooler conditions at this elevation slow coffee cherry development, allowing more time for complexity and character to develop in the cup.

Process

How the coffee was processed after harvest

The coffee is fermented in a sealed, oxygen-restricted environment before being dried with part of its fruit mucilage still intact. This combination can intensify sweetness and fruit character while adding greater complexity to the cup.

Roast Level

How far we developed the roast

light roast preserves more of the coffee’s inherent character, allowing its natural sweetness, acidity, and complexity to remain expressive. It’s designed to showcase the qualities developed at origin rather than flavours created through heavier roasting.

Preferred Extraction

How we think this coffee shines best

This coffee is best enjoyed as a filter brew, allowing its flavours, aroma, and complexity to unfold with greater clarity in the cup. Methods such as V60, Chemex, or other pour-over brewers are ideal for highlighting its character.

Behind the Coffee

A SMALL LOT, SET APART

The word experimental is very subjective in coffee. There are levels to all experiments, that result in various levels of funkiness. Anaerobic is one of these experimental methods that gets thrown around a lot in the coffee world and tends to confuse cutomers. So this specific lot of coffee is an Anaerobic Natural, which means the cherries are first placed in an oxygen free envrionment such as sealed tanks, they sit there for a few days to ferment and break down the sugars, then the fermented coffee cherries are taken out to dry and be processed as they normally do in the natural process. So this process intensifies the coffee but not so much that it becomes boozy or wine-like.

Okay so now we know what the process is but what does it do? Well, the result is a cup full of character. The sweetess, acidity, and funkiness of the coffee are intensified. So during our visit to Ethiopia, the frutiness and acidity of this cup stood out to us. We were searching for an anaerobic lot for a while and were glad that our friends in Hambella, Guji did a fantastic job. However, this lot is smaller than our Core Collection lots. We recommend trying the coffee to experience a new side to filter brewing.

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