Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that Coffea Arabica grew wild. We consider Ethiopian coffees to be some of the best in the world, and extreme genetic diversity of the coffee shrub is certainly part of the reason why. Most of the coffee is either wet-processed - resulting in a vividly bright cup, with fruit and floral notes - or dry-processed with the fruit skin intact. The latter technique produces a very different, rustic fruited flavor profile, and with thicker body.
The name we're using for this coffee, "Hambela Hassan", refers to both the location of the washing station where the coffee comes from, Hambela, as well as the owner, Kedir Hassan. Hassan produces both wet and dry processed coffees. He's an extremely proficient and capable engineer as well, and built the entire Hambela station in one season. You wouldn't know this, as it's visually apparent everything was built with high processing standards, and efficiency in mind. Of course he did not complete Hambela on his own, and thanks to his long standing connection with the people in this area, he had much needed community support.