Region: Sidama
Elevation: 2020 meters
Cultivar: Heirloom 74158
Process: Natural
Notes: Hawaiian Punch, Kiwi, Blood Orange, Port Wine
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This is our second year roasting the Hamasho Natural and our fourth year carrying coffees from the Hamasho Washing Station. Managed by Asefa Dukamo Korma and operated by Daye Bensa Coffee, the station has long been a source of some of our favorite Ethiopian coffees. Hamasho Washing Station, which translates to “Serpent”, sits in the Bensa area of Sidama, Ethiopia, at elevations ranging from 1,920 to 2,020 meters above sea level and works with over 600 local producers who primarily grow the 74158 variety.
The Hamasho Natural is processed by placing freshly harvested cherries directly onto raised African beds, where they dry for 16 to 21 days until reaching the proper moisture content. The combination of sunny and rainy days, along with warm days and cool nights at this high elevation, allows the beans to develop slowly into dense, flavorful seeds, with most falling in the smaller screen sizes of 13 to 14.
Daye Bensa Coffee has been producing exceptional coffees since 1996, navigating the challenges of coffee growing and exporting in Ethiopia with resilience and expertise. His dedication has earned multiple accolades in the Ethiopia Cup of Excellence, including 7th place in 2020, 8th in 2021, and 2nd in 2022. This natural Hamasho captures the region’s unique microclimate, delivering a vibrant, complex, and fruit-forward cup that showcases why Hamasho Washing Station’s coffees are considered some of the best in Ethiopia.
Region: Sidama
Elevation: 2020 meters
Cultivar: Heirloom 74158
Process: Natural
Notes: Hawaiian Punch, Kiwi, Blood Orange, Port Wine
-----------------------------------------------------------------------------------
This is our second year roasting the Hamasho Natural and our fourth year carrying coffees from the Hamasho Washing Station. Managed by Asefa Dukamo Korma and operated by Daye Bensa Coffee, the station has long been a source of some of our favorite Ethiopian coffees. Hamasho Washing Station, which translates to “Serpent”, sits in the Bensa area of Sidama, Ethiopia, at elevations ranging from 1,920 to 2,020 meters above sea level and works with over 600 local producers who primarily grow the 74158 variety.
The Hamasho Natural is processed by placing freshly harvested cherries directly onto raised African beds, where they dry for 16 to 21 days until reaching the proper moisture content. The combination of sunny and rainy days, along with warm days and cool nights at this high elevation, allows the beans to develop slowly into dense, flavorful seeds, with most falling in the smaller screen sizes of 13 to 14.
Daye Bensa Coffee has been producing exceptional coffees since 1996, navigating the challenges of coffee growing and exporting in Ethiopia with resilience and expertise. His dedication has earned multiple accolades in the Ethiopia Cup of Excellence, including 7th place in 2020, 8th in 2021, and 2nd in 2022. This natural Hamasho captures the region’s unique microclimate, delivering a vibrant, complex, and fruit-forward cup that showcases why Hamasho Washing Station’s coffees are considered some of the best in Ethiopia.
