How much difference can a shortened drying period of 14 days make? For the Hambella, it is a change in aroma and flavour to that of ripe Rasthali banana and red cherries despite the same general fruity flavour profile that is characteristic of Ethiopian coffees.
The spelling and notes have changed, but you can still expect a creamy mouthfeel with a medium acidity and medium heavy body that is hallmark of any coffee cherry that comes from the West Guji region. We love this as a filter brew but you can also enjoy the Hambella as espresso!
Espresso Recipe
| Ratio | 1:2.2 |
| Temperature | 93°C filtered water |
| Dose | 18g |
| Yield | 40g |
| Time | 27s (+/- 2s) |
Pourover Recipe (Cone drippers — Hario V60, Origami, Orea Fast Dripper etc.)
| Grind size | Medium-course grind setting (800 microns) |
| Dose | 15g |
| Temperature | 90-92 °C filtered water |
| Yield | 240g |
| Brew time | 2 minute 30 seconds |
Pouring structure:
0:00 - 0:15 — Pour 80g of water in a fixed circular pattern
0:15 - 0:40 — Bloom to 40 seconds
0:40 - 1:15 — Pour to 160g in a fixed circular pattern
1:15 - 1:30 — Wait until 1 minute 30 seconds
1:30 - 2:10 — Pour to 240g in a fixed circular pattern
2:10 - 2:20 — Finish drawdown
If the brew takes longer than 2:30, adjust for a coarser grind size;
if it brews too quickly, adjust for a finer grind size.
The Hambela was one of the favourites among the Bettr Crew and for good reason! This new Hambella is right there with it. As always, aim for a Bettr brew each day!
