Be Good Ethiopia Hambela

This Ethiopian specialty coffee from Hambela in West Guji, produced by smallholder farmers, is a high-intervention anaerobic natural. It’s a coffee that leans fully into fermentation—sweet, expressive, and unapologetically fun.

In the cup, it’s dessert-forward and fruit-heavy. We picked up notes of blackberry, tangerine, and strawberry wafer, with a sweetness that stays clean and refreshing rather than overwhelming.

The coffee itself is low density, so we approached roasting gently—and it paid off. On bar, it’s been easy to dial and consistently delicious across brew methods, shining as both pour-over and espresso.

If you’re into coffees that push boundaries without losing the plot, this one’s worth your attention.