Mandarin, Apricot, and Citrus Peel
The producers of Hamasho, who live in the majestic mountains of Bombe, are partner farmers who maintain a close relationship with our Ethiopian collaborator, Daye Bensa. These producers deliver their carefully cultivated coffee to Daye Bensa’s Hamasho stations, ensuring a direct connection from farm to processing.
Daye Bensa maintains a strong commitment to quality, sourcing cherries directly from farmers who strictly follow best harvesting practices. With precision, the company separates defective cherries as well as green and overripe cherries, implementing consistent processing procedures and employing reliable storage and defect detection techniques during hulling and processing.
Working in collaboration with several partner farming communities, Daye Bensa receives cherries from numerous washing stations across the Bensa and Sidama regions, some of which are company-owned. Among the most notable stations are Bombe, Shantawene, and Keramo, with which our European counterparts have built strong relationships over the past six years.
Daye Bensa’s dedication to quality is reflected in its remarkable achievements in the Cup of Excellence, securing 7th place in 2020, 8th place in 2021, and an impressive 2nd place in 2022.
Hamasho cherries are meticulously processed at the Hamasho Washing Station, located in the Sidama Bensa region of Ethiopia. Situated at one of the highest elevations in Ethiopia, ranging from 2,260 to 2,360 meters above sea level, Hamasho benefits from optimal coffee-growing conditions. The group of farmers associated with Hamasho consists of approximately 1,500 producers spread across different parts of the mountain range.
The coffee beans harvested in Hamasho exhibit exceptional density, with a pronounced concentration of smaller screen sizes. This characteristic is attributed to the slow maturation process that occurs at higher altitudes, resulting in beans with distinctive flavor profiles and nuanced complexity.
The processing of Hamasho washed coffee follows traditional methods, beginning with a wet fermentation period lasting between 36 and 72 hours. The beans are then thoroughly washed with fresh water in long channels to remove any remaining mucilage. After washing, the coffee is carefully spread on African raised beds to dry for approximately 12 to 15 days until reaching a moisture content of around 10%. During periods of intense sunlight, the drying beds are covered to prevent over-drying and to ensure optimal moisture levels are maintained.
The meticulous processing techniques employed at the Hamasho Washing Station contribute to the exceptional quality and flavor profile of Hamasho coffee. With a commitment to preserving traditional methods while embracing innovation, Hamasho continues to produce coffees of remarkable consistency and excellence.
Price range: 9,50 € through 69,00 €
Peach, dark chocolate, and lemon.
Price range: 12,25 € through 90,00 €
Guava, floral notes, and mango.
