The producers of Hamasho live high in the beautiful Bombe mountains & is managed by 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.
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 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.
This is our first year working with Daye Bensa, and we extremely excited to develop this relationship!
Province - Sidama, Ethiopia
Farm Name - Hamasho
Altitude 2,300 masl
Variety - Heirloom
Process - Washed
Tasting Note : Jasmine, Limeade, & Lemongrass