BeMyBean - Ethiopia Hambella Wine Filter 250 g

A whole-bean specialty coffee beans from Ethiopia, roasted by BeMyBean from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of wild strawberry, lychee, blueberry juice and black grape.

Origin: Ethiopia

Region: Guji

Farm: Hambella 

Processing: Wine

Variety: Heirloom

Altitude: 2000 m a.s.l.

Ethiopia Hambella is a coffee sourced from plantations in Deri Hambella, in the Guji zone—the cradle of Ethiopian Arabica. This microlot showcases a full spectrum of fruity nuances: from the delicate sweetness of wild strawberry and tropical lychee to juicy blackberry juice with a velvety black grape finish. It’s a coffee that intrigues from the very first sip and lingers in the memory.

ABOUT THE PROCESS

The Wine Process is a fermentation method inspired by winemaking techniques, designed to enhance the coffee’s natural fruity aromas. No alcohol or grapes are added—this refers purely to the way coffee cherries are fermented, resulting in exceptionally deep, clean, and complex flavor notes.

What is the “Wine Process”?

The Wine Process is a fermentation method inspired by the wine industry, aimed at highlighting the natural fruit components of coffee beans. No alcohol or grapes are involved—it’s all about how the coffee cherries are processed to achieve rich, clear, and complex flavors.

Processing stages step by step:

1. Cherry selection — only the ripest coffee cherries are chosen, offering the highest aromatic potential.
2. Tank fermentation — selected cherries are placed in sealed stainless steel tanks equipped with fermentation valves. This creates a low-oxygen environment, allowing for extended fermentation without the risk of unwanted flavors. CO₂ produced during fermentation is released through the valve, while external air is kept out.
3. Time and temperature control — fermentation duration is carefully monitored based on the temperature inside the tanks, ensuring optimal flavor development. This stage typically lasts several days.
4. Drying on raised beds — after fermentation, the cherries are spread on elevated African drying beds and sun-dried for approximately 15–18 days. This crucial step stabilizes the flavors and prepares the beans for further processing.
5. Resting and final processing — once fully dried, the beans are rested, then sent to the mill for hulling, sorting, and hand-cleaning