Ethiopia Sidama Bensa Hamasho 74158 Grade 1 - Washed
This is a spectacular Ethiopian coffee with superb aroma and fruity vibrancy.
Classic fruity notes of Cranberry juicy & earl grey tea-like, finish with brown sugar & berries sweetness. A coffee you'll love on the first sip!
Aroma: Lemon & Grapefruit
Tasting Notes: Cranberry Juice, Earl Grey Tea, Brown Sugar & Sweet Osmanthus finish and an elegant mouthfeel
Farm: Hamasho Station
Producer: Asefa Dukamo Korma
Growing Altitude: 2260-2360 MASL
Roasting Level: Light
Brewing Method: FIlter
This variety were selected from wild plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia. They’re widely distributed varieties across Ethiopia and were selected for their resistance to CBD and high yield.
The producers of Hamasho, who live high in the beautiful Bombe mountains, have an outgrowers relationship with our Ethiopian partner, Daye Bensa. The outgrower group consists of about 1500 growers in various parts of the mountain range. The producers deliver their coffee to Daye Bensa's Hamasho washing station.
Hamasho cherries are processed at Hamasho Washing Station. Hamasho, together with Keramo are our highest elevation coffees from Ethiopia, with elevations up to 2360 meters above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes.
The washed Hamasho is traditionally wet fermented for 36 to 72 hours and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during the high sun, the beds are covered to prevent over-drying.
Daye Bensa is receiving cherries from producers that are mostly organic by default. The lack of access to resources in the last decades has limited the usage and application of chemical fertilizers. In 2020, Daye Bensa received the organic certification to start exporting fully organic crops.