Hambela Dabaye comes from longtime Guji coffee farmer and mill engineer, Kedir Hassan, the older brother of Esmael Hassan, who produces the well-known Kayon Mountain coffee. The Hambela station sits at 1,816 meters above sea level, with surrounding farms reaching up to 2,100 masl.

Kedir built the Hambela processing station himself in a single season, relying on both his technical expertise and the strong community relationships he’s cultivated over years in Guji. Supported by smallholders from Buliye, Wamena, Borticha, Dari Rogicha, and Dabaye, the station operates with precision and efficiency, producing consistently clean, high-quality washed coffees.

During a 2018 visit, we had the opportunity to camp at the station, overlooking hundreds of raised drying tables stretching down the hillside. The combination of altitude, cool nights, and careful washing results in exceptional clarity, sweetness, and aromatic complexity.