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.
Natural Hamasho is made from well selected, ripe cherry. The cherry is floated upon reception to remove any low-quality cherry. The cherry is then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans and then transported to Addis for final sorting.
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.
This is a spectacular Ethiopian coffee with superb vibrancy. Classic fruity notes of grapes juicy mouthfeel & mango candy from the natural processing, pair with delightful peach sweetness finish. A coffee you'll love on the first sip!
Brewing Recipe :
1 : 15
21st of January
Shin Lin K.
The roasting is perfect as usual when you get from The Hub, I personally like the light roast that preserves the sweetness and fruitiness of the beans!
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