Ethiopia

Region: Hamasho
Process: Natural
Elevation: 2300+ masl
Roast: Light/Medium
Notes: Blueberry, grape, lime zest, winey

The producers of Hamasho live high in the beautiful Bombe mountains and have an out-grower relationship with our importer’s 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 Bensa’s Hamasho Washing Station. Due to the staggering elevations of up to 2,300+ meters, the beans are very dense, with heavy concentrations of smaller screen sizes. The Hamasho Natural is made from well selected, ripe cherries. 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 for final sorting at Daye Bensa’s own dry-mill. We cupped this coffee and we were blown by its luxurious, fruit-forward notes and winey acidity. Naturals from Ethiopia always shine, but this coffee is in a class of its own.