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Discover one of Ethiopia’s most expressive specialty coffees—Ethiopia Wamena Anaerobic Natural, sourced from the highlands of Hambela Wamena in the Guji Zone. These single origin coffee beans are grown at elevations between 1950–2200 masl, nurtured by fertile red-brown soil and shade from indigenous trees.

This lot was produced by Tela & Tuga Coffee and processed with meticulous care at the Wamena (Dabaye) Washing Station. Using an anaerobic natural process, ripe cherries are fermented in GrainPro bags under controlled temperatures, unlocking a distinctively vibrant and layered flavor profile.

In the cup, expect a syrupy body and lingering acidity, with flavor notes of cranberry juice, red grape, cacao nibs, and papaya. Each sip tells the story of Ethiopia’s legacy in coffee—floral, fruit-forward, and rich in terroir.

Ideal for filter brewing, this specialty-grade coffee is perfect for those seeking complexity, clarity, and a memorable sensory experience.

Read More

Ethiopia Wamena Anaerobic Natural

Ethiopia Wamena Anaerobic Natural

AED 93.00
AED 93.00
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Taxes included. Shipping calculated at checkout.

Discover one of Ethiopia’s most expressive specialty coffees—Ethiopia Wamena Anaerobic Natural, sourced from the highlands of Hambela Wamena in the Guji Zone. These single origin coffee beans are grown at elevations between 1950–2200 masl, nurtured by fertile red-brown soil and shade from indigenous trees.

This lot was produced by Tela & Tuga Coffee and processed with meticulous care at the Wamena (Dabaye) Washing Station. Using an anaerobic natural process, ripe cherries are fermented in GrainPro bags under controlled temperatures, unlocking a distinctively vibrant and layered flavor profile.

In the cup, expect a syrupy body and lingering acidity, with flavor notes of cranberry juice, red grape, cacao nibs, and papaya. Each sip tells the story of Ethiopia’s legacy in coffee—floral, fruit-forward, and rich in terroir.

Ideal for filter brewing, this specialty-grade coffee is perfect for those seeking complexity, clarity, and a memorable sensory experience.

Read More
Flavor NOTES:

Tropical, Mango, Jackfruit, Honey, Papaya

Acidity
Body
Strength
Origin
Ethiopia
PROCESS
Anaerobic Natural
VARIETY
Heirloom
PRODUCER
Hambela Cooperative Coffee
ROAST PROFILE Filter
SIZE
GRIND SIZE
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Suggested Brewing Guide

POUROVER RECIPE

What You'll Need

Pourover (V60, Kalita, or Origami)
Paper filter 
Blacksmith Single Origin 
Grinder (medium grind) 
Scale
Kettle (ideally gooseneck) 
Mug/server 

Recipe

  • Dose: 15g 
  • 240g (1:16 ratio) 
  • Temp: 90–93°C / 75-110ppm and PH 6.5 - 7.5

Prep

- Rinse the paper filter with hot water (removes paper taste + warms everything). 
- Discard rinse water. 
- Add ground coffee and level the bed.

Bloom (0:00–0:30)

- Pour 30–40g of water evenly over the grounds. 
- Let it sit for 30 seconds. (This releases trapped gases for better extraction)

Main pour (0:30–1:30)

- Slowly pour in circles up to 150g total. 
- Keep the water level steady, not too aggressive.

Final pour (1:30–2:00)

- Continue pouring gently until you reach 240g total.

Drawdown (finish ~2:10–2:30)

- Let all the water drip through.
- Total brew time should be around 2 mins 30 seconds.

Quick Tips

- Grind Coarser if the total brewing time is too long.

- Grind Finer If the total brewing time is too short.