Ethiopia Debaye

Producer -Kedir Hassan
Growing Region -Dame Dabaye, Hambela Wamena, Guji
Cultivar - Heirloom
Growing Elevation - 1,800-2,100 Meters
Processing Method - Washed, Sun Dried on Raised Beds

Hambela Dabaye comes to us from longtime Guji coffee farmer and mill manager Kedir Hassan, older brother of Kayon Mountain’s Esmael Hassan. “Dabaye” is the kebele where this Hambela station sits, at 1,816 meters above sea level, with coffee grown up to 2,100 meters. Kedir, an accomplished engineer as well as a coffee producer, built the Hambela station in a single season — a feat made possible by both his expertise and the deep community ties that support him. Today, Hambela processes coffees from farmers across nearby kebeles like Buliye, Wamena, Borticha, and Dari Rogicha, all raised in the rich, highland soils of Guji.

This washed heirloom lot is delicate and expressive, showing off the precision of Hambela’s processing. The fragrance leans on honeyed sweetness, molasses, and stone fruit, opening into crystalized ginger, mango, and black tea aromatics as the coffee brews. In the cup, lighter roasts shine with notes of nectarine, apricot, and peach, layered with passion fruit and tropical florals. Its lively acidity and clean finish make this a standout, where its elegant structure and fragrant complexity are fully revealed.