Ethiopia Hamasho
Ethiopia Hamasho
Ethiopia Hamasho
Ethiopia Hamasho

Ethiopia Hamasho

Regular price $0.00 $18.50 Sale

We Taste: Jasmine - Bergamot - Ripe Melon

 

Farmer: Daye Bensa

Region: Bensa, Sidama

Variety: Heirloom

Altitude: 2300 masl

Process: Washed

Roasted by: Ryan

 

Disclaimer: All coffee is roasted fresh to order.  Please allow 1-3 days (depending on roasting schedule) for your coffee to be roasted and shipped.

 

Bright citrus fruits and floral notes bring another amazing cup from the mountains of the Ethiopia, Sidama region. 

 

The producers of Hamasho live high in the beautiful Bombe mountains and have an out-grower relationship with our Ethiopian partner, Daye Bensa. The out-grower group consists of about 1,500 farmers in various parts of the mountain range and these producers deliver their coffee to Daye Bensa’s Hamasho Washing Station.

Daye Bensa works with various communities of out-growers from who they receive cherries and work with multiple washing stations in the Bensa Sidama area, including some of which they own. In addition to Hamasho, over the past 5 years, our counterparts in Europe have worked with some of their other washing stations, notably: Shantawene, Keramo, and Bombe. Fun Fact: the producers who deliver cherry to the Keramo Washing Station are actually neighbors to the farmers who deliver to the Hamasho Station. As such, we have also seen quite interesting profiles out of Keramo! 


Due to the staggering elevations of up to 2,300+ meters, the beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14). 
The Washed Hamasho is traditionally wet fermented for between 36 and 72 hours, and then dried on African beds for about 9 to 12 days, until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over drying.


The Hamasho Natural is made from well selected, ripe cherry. The cherries are floated upon reception to remove over-ripe and under-ripe beans and then dried on African beds for between 14 and 18 days. The cherries are locally hulled into unsorted beans, and then transported to Addis for final sorting at Daye Bensa’s own dry-mill. 

 

Daye Bensa is no stranger to quality and has learned how to produce high quality coffees: in 2020, they won 7th place in the COE with their Assefa Dukamo Natural, grown on their farm, Gatta. And in 2021, they received 8th place in the COE, with one of their Washed Hamasho lots! 

 

Photos Courtesy of Daye Bensa