Ethiopia Hamasho 250 gm

Summary

• Farm: Hamasho Station
• Region: Hamasho Keble, Bensa, Sidama, Ethiopia
• Varietal: Heirloom varieties
• Altitude: 1,920 - 2,020 MBSL
• Process: Natural
• Flavour Notes: Winey, Mixed Berries, Chocolate, Round and Velvety

Hamasho Station is located in the Hamasho Kebele, or Village, and is part of the Bensa area, in Sidama, Ethiopia. Managed by Asefa Dukamo Korma, the site sits at an elevation of 1,920 – 2,020 MASL and is dedicated to producing both Natural and Washed coffees.

Hamasho or “Serpent”, translated to English, works with over 600 farmers who contribute with their cherries, mostly with 74158 Variety. The Washed Hamasho is traditionally wet fermented for between 36 and 72 hours, and then dried on African beds for about 12 to 15 days. During peak sun, the beds are covered to prevent over-drying. The Naturals undergo a similar process, being placed to dry immediately after they arrive at the site in African beds for 16 to 21 days.