BeanCurious Coffee
#31 Ethiopia Hama Natural G1 – 2025 Harvest
#31 Ethiopia Hama Natural G1 – 2025 Harvest
Natural Processing
- Kumie Diga Wilsho Varietal
1700m Altitude
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About this Coffee
Ethiopia Hama
Hama is a region in Kochere, on the northern end of the coffee-world famous town of Yirgacheffe. Blessed with fertile red soils and protected by shady trees, these coffee cherries are picked at their full ripeness after a long, slow maturation period. Sun-dried for 21 days helps to concentrate the flavours, which are then hand-picked to ensure only the best beans are used.
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Tasting Notes
Dark Roast
Creamy Body, Brownie with Black Raisins, Long Sweet FinishRoaster's Choice
Medium Body, Berry Jam with Hint of Sweet TangerineLight Roast
Honey Sweet, Floral and Mixed BerriesDetails
- Home Compostable Packaging
- Organic & Ethically Sourced
- Always Free Shipping
- Roasted Fresh in HK Every Week!
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How to Brew It
20g Coffee : 300ml of water
For easier math, we recommend a ratio of 20g of coffee per 300ml of water. If you are doing a drip method, aim for your grinds to be about the size of coarse salt.
Tips
Resting Your Coffee
Right after roasting, coffee needs some time to chill for a minimum of three days. Our roasting cycle ensures that when you receive the beans, it’ll have rested the minimum needed. However, the flavours will continue to improve over a time. How long? Well that depends on the roasting level you ordered.
Tips
Peak Flavor Time
Your coffee will taste best depending on the roast level:
Light: 7-9 days after roast date
Roaster’s Choice: 5-7 days after roast date
Dark: 3-5 days after roast date
But every bean and person is different so please experiment and find what works for you!
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No Pre-Ground Beans?
Unfortunately no. The second you grind, you expose your beans to the nemesis of delicious coffee: oxygen. Grinding introduces so much oxygen that your coffee may stale before you receive it.
To ensure you get the best tasting coffee possible, we recommend you to buy a grinder.