Hambella
Summary
A honey-processed coffee from Guji and Sidama, Ethiopia, produced by Faysel Abdosh. Cherries are carefully selected, soaked, depulped and slowly dried for 35 days with the mucilage retained, giving rounded sweetness and a gentle, syrupy body. Grown from Ethiopian heirloom landraces at 2100-2350 masl, the cup shows apricot, yellow peach, honey and white floral notes with soft, layered fruit and a clean, elegant structure. Roasted on the lighter side to keep the origin expressive.
Pour over
Ratio 1:15- Coffee in
- 16 g
- Water
- 240 g
- Time
- 2:10
- Temperature
- 93°C
Grind: Medium coarse
- 0:00Pour 80 g at 93°C. Wet all the grounds evenly. No dry spots.
- 0:40Pour 80 g at 93°C. Builds sweetness and balance.
- 1:20Pour 80 g at 85°C. Pour gently and let the brew finish naturally.
Use water with 40-80 ppm minerals and a SOLO/Hiflux filter. Adjust grind to reach the brew time.
Hario Switch
Ratio 1:14- Coffee in
- 14 g
- Water
- 200 g
- Time
- 2:50
- Temperature
- 94°C
Grind: Medium coarse
- 0:00Soak with 94°C water so water reaches every particle.
- 1:00Let it fully drain.
- 1:20Close between 1:20–1:25, then start Phase 2.
- 1:20Soak again with 80°C water. Builds sweetness, texture, and clarity.
- 2:20Let it fully drain.
- 2:40Close between 1:20–1:25. Done.
Jackie's competition recipe. Use water with 40-80 ppm minerals and a SOLO/Hiflux filter.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Faysel Abdosh
- Altitude
- 2100 - 2350 m.a.s.l
- Notes
- Apricot, Peach, Floral, Honey
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The roaster
Mazelab is a specialty coffee roaster in Prague, Czechia, the hands-on project of Jackie and Thu—life partners who met over a shared cup. They started roasting…
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