Ethiopia - Hamasho Washed

 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. 

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. 

 Due to the staggering elevations of up to 2,300+ meters, the beans are very dense. 

This is our Second year working with Daye Bensa, and we are incredibly excited to develop this relationship.

Province - Sidama, Ethiopia 

Farm Name - Hamasho 

Altitude 2,300 masl 

Variety -  Heirloom 

Process - Washed 

Harvest January/February 

Tasting Note: Black Tea, Honeysuckle, Nectarine.