Ethiopia – Hamasho

These cherries are processed at Hamasho Washing Station, in Sidama Bensa region. The area is one of the highest elevations in Ethiopia, up to 2260-2360 meters above the sea level. The outgrower group consists of about 1500 growers in various parts of the mountain range. The beans are very dense, with heavy concentration of the smaller screen sizes. This reflects slow maturation at higher altitudes.

This washed lot is wet fermented for 36 to 72 hours, and then washed again in fresh water in long channels to remove the remaining mucilage. Afterwards, the coffee is dried on African beds for about 12 to 15 days to around 10% moisture. During high sun, the beds are covered to prevent over drying. This articulated steps highlight its floral peachy notes and elevates the fruitiness of the cup, resulting in a overall delicate tea-like complexity.