Overview & Sensory Profile

The "Hambella Grade 2 (G2)" crop represents an economical option that preserves the essence of the ancient geographical characteristics of the Guji highlands.

This crop reflects the complexities of grading and sorting systems in the Ethiopian coffee export sector, offering an authentic sensory experience of the Hambella region that aligns with global specialty coffee quality standards.

Grading System & Standards

To understand this crop, one must look at the grading mechanisms adopted by the Ethiopia Commodity Exchange (ECX). Coffee in Ethiopia is graded based on a dual analysis: Physical Grading, which counts the number of defects in a 300-gram sample, and Cup Quality, which examines cup cleanliness, acidity, body, and flavor.

The G2 (Grade 2) classification denotes exceptional quality coffee considered within the high specialty coffee segment, but it may contain a very slight percentage of secondary defects (like partially broken beans) compared to Grade 1 (G1), or exhibit marginal differences in aromatic intensity.

Geography & Genetics

Despite this classification, the crop hails from the same rigorous geographical environment of the Hambella woreda in the Guji zone.

It grows at harsh altitudes exceeding 2000 meters, and its origins consist of Ethiopian Heirloom varieties that benefit from the slow maturation caused by the cold climate.

Processing & Biochemical Impact

This crop was processed using the natural method, meaning the cherry was dried whole with its skin.

Chemically, this terroir and processing style ensure a good accumulation of sugars and acids, providing a balanced cup with a full body and a classic coffee experience bearing the genetic and environmental fingerprint of the Guji region, albeit with slightly less sharp aromatic clarity than Grade.