High-elevation Guji naturals shaped by

slow cherry maturation careful selection disciplined drying

that preserves aromatics and clarity

Fyngan coffee bag filled with coffee beans on white background
Fyngan coffee bag filled with coffee beans on white background

Ethiopia Hambela

Strawberry, jasmine, chocolatey orange
LE 475.00
Harvest October – December/January
2,200m above sea level
Growing region Guji – Hambela
Variety Indigenous Heirloom
Natural process
Roast
Grind
Size (g)
Description

Fyngan selected this Hembela lot to represent the style of Ethiopian natural coffees that defined the modern specialty movement: lifted aromatics, vivid fruit expression, and a sweetness that carries through the finish without heaviness. While “Ethiopia” is often spoken about as a single origin, coffees from Guji—and Hembela in particular—tell a far more precise story, shaped by high elevation, slow cherry maturation, and disciplined post-harvest practices that preserve clarity while enhancing complexity.

This coffee comes from the Hembela area in the Guji zone, where smallholder farmers cultivate coffee on elevated plots surrounded by native vegetation. Harvesting here is deliberate and selective, with farmers delivering only ripe cherry during the peak window. In natural processing, quality is defined not by fruit intensity alone, but by control. Drying pace, cherry density, and daily management determine whether a coffee remains clean and structured or tips into excess fermentation. In well-executed naturals like this one, the result is expressive yet composed—fruit-forward and floral, with layered sweetness and a refined, lingering finish.

The lot is produced through a carefully managed natural process. Ripe cherry is sorted before drying, then placed on raised beds where it is turned frequently to ensure even airflow and moisture loss. This extended, controlled drying period allows sugars to develop fully while keeping fermentation clean and stable. The outcome is a terroir-driven natural that delivers intensity with precision rather than funk.

At Fyngan, we approach coffees like Hembela with a clear objective: protect what makes the coffee distinctive. Roast development is intentionally restrained to preserve aromatics, emphasize sweetness, and maintain structural balance. We roast in small batches, cup consistently, and make incremental adjustments as the coffee rests—ensuring the profile remains stable and repeatable across brew methods.

Hembela is offered as a specialty release for those who want to experience Guji naturals at their most refined—coffees that are expressive without being unruly, and complex without being overwhelming. Built on careful selection, thoughtful processing, and clarity-focused roasting, this is a coffee that reflects the fundamentals of specialty at a high level. The goal is simple: to present Hembela as it should be—aromatic, sweet, and unmistakably intentional.

Storage
Coffee Storage Guide

Best rule: keep coffee sealed, cool, dry, and away from light.

Whole Beans (Recommended)
  • Keep in the original bag with valve (or an airtight container).
  • Store in a cupboard away from the oven, sunlight, and humidity.
  • Best taste: within 4–6 weeks of roast date after opening.
  • Once opened: aim to finish within 2–3 weeks for best flavor.
Ground Coffee
  • Grind loses aroma faster than beans.
  • Store airtight and use within 7–10 days for best results.
What NOT to do
  • Do not store in the fridge (moisture + food odors affect taste).
  • Avoid leaving coffee in the hopper all day (light + heat + air = faster staling).
  • Don’t store near spices or strong-smelling foods.
Freezing (Only if you need to)

Freezing is OK only when done correctly:

  1. Divide coffee into small, airtight portions (one-week portions).
  2. Freeze immediately.
  3. When ready, take one portion out and let it reach room temperature before opening (prevents condensation).
  4. Do not refreeze the same portion.
Storage for your 250g bags
  • Keep sealed in a cupboard.
  • Open, press out excess air, reseal tightly each time.
Shipping

Orders processed here will take 2-4 business days to arrive. Delivery details will be provided in your confirmation email.

Hambela

is a high-elevation coffee area within Ethiopia’s Guji zone, known for producing expressive yet clean natural coffees. Smallholder farmers grow coffee on shaded highland plots, where cool temperatures and slow cherry maturation support layered sweetness and aromatic complexity.

At Hambela stations, ripe cherry is selectively harvested, carefully sorted, and dried on raised beds with close attention to airflow and moisture control. This disciplined approach results in coffees that are fruit-forward and floral, with clarity, structure, and a long, clean finish.

The people behind the coffee....

In Hambela, coffee is grown by smallholder families farming highland plots passed down through generations. Harvest is selective and deliberate—only ripe cherry is picked—because quality begins long before processing.

Farmers deliver their harvest to the station daily, where careful sorting and disciplined drying protect the coffee’s clarity and sweetness. This shared commitment to precision is what gives Hambela coffees their signature balance: expressive fruit, clean structure, and a long, refined finish.

Process

After harvest, only fully ripe coffee cherries are selected and laid out whole on raised drying beds. The cherries are spread in thin layers and turned regularly by hand to ensure even airflow and consistent drying under the sun. This stage can take several weeks, depending on weather conditions, and requires constant attention to prevent over-fermentation.

As the cherries slowly dry, the fruit pulp remains intact around the bean, allowing sugars and fruit compounds to be absorbed naturally. Once the ideal moisture level is reached, the dried cherries are rested, then hulled to remove the outer layers. The result is a coffee known for its intense fruit character, enhanced sweetness, and depth—an unmistakable expression of Guji Adola’s terroir and careful craftsmanship.

Variety

Ethiopian Heirloom coffee refers to a diverse group of indigenous coffee trees native to Ethiopia, the birthplace of Arabica. Rather than a single cultivar, “Heirloom” represents hundreds of genetically distinct plants that have naturally adapted over centuries to local climates, soils, and elevations—particularly in regions like Guji Adola.

These trees are prized for their resilience and exceptional cup complexity. Heirloom coffees are known for layered aromatics, vibrant fruit expression, and refined floral notes, often paired with tea-like clarity and natural sweetness. This genetic diversity is a key reason Ethiopian coffees remain among the most expressive and sought-after in the world.