This Ethiopian coffee from KB Coffee Roasters is a clean and highly aromatic filter roast with a beautifully layered fruity-floral profile. In the cup, notes of apricot, peach, citrus, tea, and jasmine come together, giving the coffee a fresh, sweet, and elegant character. Citrus notes give it a bright juiciness, stone fruits add a deeper sweetness, and the tea-jasmine undertones soften the entire profile into a clean, fragrant finish. It’s exactly the type of Ethiopian filter coffee that’s light, complex, and easy to read, yet has enough depth to remain engaging even when sipped slowly.
The coffee comes from Ethiopia, from the Hambela Wamena region in Guji, where it is processed at the Hambela Goro station. Behind the project is Tagel Alamayehu, owner of the export company Olkai and coordinator of this station. His story builds on the work of his father, who was a prominent figure in Guji and built the first washing station in the Bule Hora community at the beginning of the century. Tagel later set a goal to repurchase the land his family had lost, and he ultimately fulfilled that promise. Today, Hambela Goro works with 460 small-scale producers who grow the JARC 74110 variety at an elevation of 2,300 meters above sea level.
The processing method is washed. After harvest, ripe cherries are sorted by hand in several steps to ensure only high-quality material proceeds to processing. After hulling, the coffee is submerged in water in tanks and undergoes a 48-hour fermentation, which helps highlight the clarity and structure of the resulting cup. The parchment is then dried on African beds for 10–12 days, depending on the weather and ambient humidity. It is the combination of high altitude, the 74110 variety, the work of smallholder farmers, and the management of the Hambela Goro station that gives the coffee its clean, floral, and citrus-fruity character.