Ethiopia Hambela Layo Anaerobic Natural
Summary
Ethiopia Hambela Layo Anaerobic Natural is a light-roasted specialty coffee from the Guji region of Ethiopia, produced by smallholder farmers. It is made from local Heirloom varieties and processed by the anaerobic natural method, grown at 2000–2300 meters above sea level. The cup is vibrant and juicy with ripe guava, sweet papaya, blackberries and delicate lavender, balanced by high sweetness, clean structure and a light body. Recommended for filter brewing methods such as V60, Chemex, AeroPress and batch brew.
V60
- Coffee in
- 18 g
- Water
- 300 g
- Time
- 2:45
- Temperature
- 93°C
Grind: medium-coarse
Let the coffee cool to about 55°C to best develop guava and papaya notes.
Chemex
- Coffee in
- 30 g
- Water
- 500 g
- Time
- 4:00
- Temperature
- 93°C
Pour the water more gently than with classic washed Ethiopians for better results.
Batch brew
- Coffee in
- 20 g
- Water
- 320 g
- Time
- 4:00
- Temperature
- 93°C
After brewing, immediately transfer the coffee to another vessel to preserve freshness and prevent it from becoming too heavy.
AeroPress
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:30
- Temperature
- 92°C
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
- Smallholders
- Altitude
- 2000 - 2300 m.a.s.l
- Variety
- Heirloom
- Notes
- Lavender, Papaya, Blackberry, Guava
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The roaster
Story Coffee Roasters is a specialty coffee roaster in the heart of Warsaw, Poland. They stick to specialty-grade beans (scored 80+), roasted in small batches…
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