Melese Wolde - Anaerobic Natural Landrace | Ethiopia
£21.00
Additional information
Coffee Details
- Varietal
- Variety not specified
Rest guidance
Recommended rest: 2–3 weeks from roast.
Based on the roaster's recommendation.
About Hydrangea Coffee Roasters
Hydrangea is a Berkeley coffee project built around light, fruit-forward and process-focused coffees. Founders Bill and Shuxin embrace the weird and wonderful side of specialty coffee, pairing vivid flavour profiles with playful illustrated packaging.
Roaster notes
Melese Wolde - Anaerobic Natural Landrace | Ethiopia
Details & Tasting Notes
Origin: Bensa, Bombe, Ethiopia
Producer: Melese Wolde
Variety: 74158 (Ethiopian Landrace)
Process: Anaerobic Natural
Elevation: 1700 MASL
Tastes Like: 🫐 Blueberries • 🌴 Tropical Fruit • 🌱 Rhubarb
IntroThis anaerobic natural from Melese Wolde is a vibrant and expressive Ethiopian coffee that highlights the playful side of Bensa’s terroir. Juicy, fruit-forward, and layered, it delivers bold flavors while maintaining balance and clarity—an excellent example of how modern fermentation can amplify, rather than obscure, origin character.
The ProducerMelese Wolde is a dedicated producer based in the Bombe area of Bensa, one of Ethiopia’s most celebrated highland coffee regions. Known for its forested landscapes and ideal growing conditions, Bensa consistently produces coffees of exceptional sweetness and complexity. Melese focuses on careful cherry selection and meticulous processing, ensuring that each lot reflects both varietal potential and place.
The ProcessThis lot is processed as an anaerobic natural. After harvesting ripe cherries, they are sealed in low-oxygen environments to ferment under controlled conditions before drying whole. This method enhances fruit intensity and texture while preserving structure, resulting in a coffee that is expressive yet clean, with lifted aromatics and juicy depth.
In the CupThe cup opens with rich blueberry sweetness, quickly expanding into tropical fruit notes that feel juicy and sun-ripened. As it cools, a bright rhubarb-like acidity emerges, adding freshness and balance to the sweetness. The finish is lively and refreshing, with a silky texture and lingering fruit character that makes each sip feel engaging.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
What does 'Filter' or 'Espresso' Roast mean?
Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!
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