Hama, Kochere, Ethiopia
Hama is a region in Kochere, on the northern end of the coffee-world famous town of Yirgacheffe. Blessed with fertile red soils and protected by shady trees, these coffee cherries are picked at their full ripeness after a long, slow maturation period. Sun-dried for 21 days helps to concentrate the flavours, which are then hand-picked to ensure only the best beans are used.
- Kochere, Ethiopia
- Heirloom (Local name: Kumie Diga Wilsho)
- Natural Process
- 1700 Meters
Roast Profiles
Light Roast
Bundles of flowers with mixed berries and honey will be extracted with a Light roast profile.
Roaster's Choice
Our Roaster’s Choice cooks the fruity notes and turns it into berry jam, followed by a hint of sweet tangerine.
Dark Roast
Roasting the coffee further transforms the berries into sweet raisins and brownie. Very creamy and sweet.
A Sweet, Warming (and fruity) Brew
As I write this, the summer is fading into fall and I find myself needing something a bit warmer to get me through the day. This coffee from Hama certainly fits the mood, being a bean that not only warms you up but is also quite sweet (if you put sugar in your coffee better hold back with this one). Smelling these beans reminds me of a (hot?) mixed berry smoothie with aromas of summery white and yellow flowers. There’s a fall aftertaste of sweet tangerines layered into the cup as well.
Why Is Hama So Sweet?
Grown in the birthplace of Arabica coffee, coffees here enjoy an average temperature ranging from 16.5 to 18.5 °C and an annual rainfall of around 1600 ml (that’s not much). Trying to mature coffee cherries in such a cold environment greatly prolongs the maturation process, resulting in a high concentration of sugar.
Local producers employ natural processing (leaving the pulp on the bean) for 21 days during the dry season. This further concentrates the sugar and ferments the pulp, embedding a fruity acidity in the resulting beans. Careful hand-picking then safeguards the quality, ensuring a sweet and fruity coffee.
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.
Rwanda Muhazi
A bean for light and dark roast lovers alike, ranking up there with Kenya and Ethiopian Yirgacheffes. Expect a taste more sweet and fuller than their African siblings however.
- Bourbon
- Fully Washed
- 1400-1600 Meters
Roast Profile
Light Roast
Roaster's Choice
Dark Roast
Explosive Coffee
Grown high above the potentially explosive Lake Kivu, is grown some truly fantastic gourmet coffee that delights at all roast levels. The beans are hand-picked and fully-washed (i.e. all pulp is fully removed before dying) ensures that the original taste of the beans are come out as cleanly as possible. At lighter roasts you get some very sweet dates and black tea, while darker roasts will savour signature peppery spice and cocoa.
Want a bit of terrifying trivia to go with your coffeee? The rich, smooth taste of this coffee partially comes from highly nutritious volcanic soils. And where you find volcanic soils, you find volcanoes. This wonderful soil happens to come from Mt Nyiragono, an active volcano on the border of the Democratic Republic of Congo and Rwanda.
Mt Nyiragono has steadily pumped 60 cubic kilometers of methane and 300 cubic kilometers of carbon dioxide in caverns under the lake. Then for good measure, laced these gasses with toxic hydrogen sulfide. During the last eruption, a small pocket of gas escaped the chamber and caused the lake to “boil” as it escaped. Should one day the gas chamber explode, say during another eruption or earthquake, 2.6 gigatonnes of carbon dioxide will be released into the atmosphere (about 5% of total global emissions, which is bad) and the toxic gas could kill millions of people in the surrounding region (very, very bad).
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll already have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Generally your coffee will be at it’s peak after:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
No Pre-Ground Beans?
Unfortunately no. We would love to make your experience as convenient as possible, and while grinding your own beans is firmly in the mildly to very annoying category, we simply can’t do this for you.
The reason being, the second you grind your beans, you expose every nook and cranny to delicious coffee’s nemesis: oxygen. Too much oxygen and your coffee can go stale before you receive it in the post.
As delicious tasting coffee is our most important product we can’t take the risk of sending you a convenient but bland ground beans. Our best advice would be for you to buy a grinder.