Ethiopia Hambela Alaka – Onyx Coffee Lab

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YOU'RE WELCOME:

FREE shipping for orders over $40

TRENDING COFFEE:

Costa Rica Las Lajas Natural Ethiopia Hambela Alaka Colombia Tio Conejo Gesha Honey Honduras Montaña Congolón Cold Brew

ONYX IS MY PAL

FREE shipping for orders over $40

TEA:

New Teas offerings have launched now in eco sachets. We've taken weighing to the tenth of a gram out of your hands so that each cup is perfect. We suggest trying Onyx Tealight which has organic oats and honey along with black tea and cinnamon to create a complex sweetness and silky mouthfeel tea experience.

JON'S WISDOM:

Twitter is the K-cup of Coffee....

E t h i o p i a H a m b e l a A l a k a

Jasmine | Apple Butter | Apricot | Toasted Coconut

Traditional
Modern
-
1
+

Filter & Espresso


16504 LBS


Expressive Light


Loring S70 Peregrine


Raised-Bed Dried


Coffee Summary


Ethiopia


Landrace


November '23



Dry Washed

Traditional
Modern

Abstract

Hover over each feature to learn more.

The Adinew brothers at METAD exemplify harmony in both their coffee production and business practices, deeply committed to quality and personal relationships. Their dedication, rooted in a family legacy tied to Ethiopia's first female pilot, has elevated METAD to produce some of the best coffees in Ethiopia while also uplifting the local community. This lot exemplifies both quality in coffee and quality in practices.

Origin

Ethiopia

Ethiopia, the birthplace of coffee, has a rich history dating back to the 9th century. From its origins in Kaffa, coffee spread to the Arabian Peninsula and Europe, becoming a cultural mainstay. Ethiopia remains a top coffee producer, known for its diverse terroirs and quality. We partner with both large and small-scale producers, offering a range of profiles from classic washed to fruit-forward anaerobic naturals. Visiting Ethiopia for over a decade, we continue to be amazed by its beauty.

Elevation

2000 MASL

Elevation influences coffee cultivation, impacting flavor and quality. Higher elevations offer cooler temperatures, slowing the growth of coffee cherries, allowing more time for complex sugar and flavor development. This results in coffee with brighter acidity and a nuanced flavor profile. Additionally, cooler conditions at high altitudes reduce pests and diseases, making these coffees highly prized for their superior quality and distinct taste.

Variety

Landrace

This catch-all term has come to mean more or less 'indigenous.' Often we label coffees from Ethiopia as landrace when the breakdown of varieties is not available, or when they read longer than the family trees of the Silmarillion. (See, long.) Given the nature of the indigenous varieties being intercropped, it is a daunting and somewhat futile task of categorizing each. Hopefully history sees this statement as incorrect, given the fast paced nature of agricultural technology and genome sequencing.

Harvest

Ethiopia

The specialty harvest within East Africa takes place from early October through December and sometimes into January. As with all agriculture, the harvest times can vary due to factors like rainfall, average sunlight, and general temperature swings. We purchase from our relationships in East Africa once a year around January through February. The freshness season is extended well beyond most especially in Ethiopia. We source and land containers year round, thanks to the long voyage these coffees go on.

Process

Dry Washed

This washed coffee is depulped and fermented dry for twenty-four hours, followed by channel washing. The parchment coffee is then dried for approximately fifteen days on raised beds. The processing impact in the final cup is light, with flavor indicating few signs of fermentation within the overall cup profile.

Drying

Raised-Bed Dried

Raised-beds are scaffold like structures that elevate perforated trays that hold coffee parchment or cherries. The holes in the structure allow for airflow on a near 360 degree level, ensuring that the coffee dries evenly when proper bed turning is practices. Some even go as far as covering the beds with a partial block from the sun, which extends drying and ensures the cell structure of the coffee goes largely undamaged from the UV.

Roasting

Loring S70 Peregrine

Prior to production, each roast goes through a rigorous dial-in process, where we fine-tune our temperature curves. We roast to tight tolerances, with no more than 1° deviation from target temperatures, ensuring quality and consistency in each batch.

Agtron

#76 Expressive Light

Nordic-style roasting is a moniker applied to the very light roasting style that many employ in Northern Europe. We've opted to refer to this as Expressive Light. Seldomly do we apply such little development; however, if a coffee falls within this category, you can expect a bright acidity that dominates the cup, as well as a silky but tea-like tactile and a sweetness that is light and short.

Inventory

16504 LBS

Day after day, producers, roasters, and cuppers alike all spend countless hours of work to produce and roast small, traceable lots that we within specialty coffee call microlots. Ranging anywhere from a few lbs to many pallets, this nebulous category refers to a traceable single-origin, producer or even specific picking date. Is all that hard work keeping things separate worth it? That is up for you to decide...

Extraction

Filter, Espresso

Our Education Team, guided by a commitment to quality, uses a blend of sensory skills and technology to brew the best coffee in our cafes and brew guides. We strive for vibrant and mouthwatering acidity, complex and approachable flavor, persistent and clear sweetness, and structured and pleasant mouthfeel, ensuring you're getting the best coffee experience.

| 6.5735° N, 36.6527° E | Coffee Export: 240 kT | HARVEST SEASON: October | Avg Elevation: 1300 MASL | Rainfall: 55" | 6.5735° N, 36.6527° E | Coffee Export: 240 kT | HARVEST SEASON: October | Avg Elevation: 1300 MASL | Rainfall: 55" |

T h e S t o r y

The Adinews, Harmony, and Ethiopia’s First Female Pilot
by Dakota Graff

The primary word I’d use when describing the coffees and practices of METAD is harmony. That experience is evident in the cup, with its delicate florals and soft fruit characters, but it moves far deeper than the taste...

E x t r a c t i o n G u i d e s

 

Overview

Kalita & Kalita Wave 185

Coffee: 24.5g

Water: 400g @ 205°F


Grind
650µm

Grind Calculator →

Recipe

0:00 - Bloom - 50g
0:30 - Heavy Spiral Pour - 160g
0:45 - Spiral Pour - 220g
1:10 - Spiral Pour - 280g
1:30 - Spiral Pour - 340g
2:00 - Spiral Pour - 400g
Drain 4:30

FEATURED EQUIPMENT

 

Overview

Coffee: 18g

Yield: 40g

Recipe

Line Pressure: 0-3.5s

9 Bar Until Done

FEATURED EQUIPMENT

 

Resumen

Kalita & Kalita Wave 185

Café: 24.5g

Agua: 400g @ 96°C


Molido
650µm

Calculador de molido →

Receta

0:00 - Bloom - 50g
0:30 - Heavy Spiral Pour - 160g
0:45 - Spiral Pour - 220g
1:10 - Spiral Pour - 280g
1:30 - Spiral Pour - 340g
2:00 - Spiral Pour - 400g
Drain 4:30

PRODUCTOS DESTACADOS

 

Resumen

Café: 18g

Rendimiento: 40g

Receta

Line Pressure: 0-3.5s

9 Bar hasta que esté listo.

PRODUCTOS DESTACADOS

T r a n s p a r e n c y

We as a company believe that transparency is unbelievably important. The point of listing things below is not to justify what we charge or what we profit, but to give a realistic snapshot of the industry and how specialty coffee can be different than other commodity industries.

 

$-.--

Transportation

 

$-.--

Green Cost

 

$-.--

Production

$1.8

Fair Trade Min.

86.5

Cup Score

21120LBS

Lot Size

A

Transparency Grade

$1.91

C Market

ADDED TO CART: