About This Coffee
Our Hambella Wamena Natural is sourced from Sibu Coffee Producer and Exporter. Farmers cultivate coffee trees in the Hambella District in the much-beloved Guji region.
Cultivation
Sibu provides agronomic support through their washing stations. Washing stations hold trainings on how to harvest ripe cherry, proper cultivation and fertilizing techniques and more to equip contributing farmers with the skills to produce excellent specialty coffee.
They are aided in their efforts by the excellent environmental conditions in Guji.. The soils in the southern and western parts of the coffee-growing regions of Ethiopia are volcanic and rich in nutrients and minerals.
Harvest & Post-Harvest
Farmers selectively handpicked ripe cherry and deliver their harvests to Hambella station daily. At intake, a staff of 180 seasonal workers inspect and float cherry. For Natural lots like this one, accepted cherry is laid to dry on raised beds. Workers rake drying cherry frequently to ensure even drying. Cherry is covered at the hottest part of the day and at night, to prevent condensation.
To support continued high-quality coffee production, Sibu pays farmers an additional bonus after their coffee is sold as parchment. In total, Sibu returns an additional 30% of the profit from coffee sales to contributing producers.
About Sibu Coffee Producers and Exporters
Sibu Coffee Producers and Exporters source cherry from their own farm, farmers delivering to their 3 washing stations and farmers, washing stations or collectors selling dried coffee to Sibu. Each of their washing stations supports 20 permanent employees and 180 season workers.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.