Hamasho Village

Region: This coffee is grown in the Bensa district of Ethiopia, close to the renowned Yirgacheffe region. Specifically, it is sourced from the Hamasho area, known for its ideal high-altitude environment and rich coffee-growing traditions.

Washing Station: The coffee is processed at the Hamasho Washing Station, which is owned and operated by Daye Bensa Exporter. Daye Bensa manages over 71 washing stations in the region and collaborates extensively with local farmers to promote quality and sustainable practices.

Altitude: 2,100–2,250 meters above sea level
Variety: 74158
Processing Method: Anaerobic Natural – this method ferments whole cherries in a sealed, oxygen-free environment, enhancing the coffee’s complexity and producing deep, vibrant fruity and wine-like flavors. The beans are then dried carefully on raised beds.
Tasting Notes: Apricot • Blueberry • Mango Sorbet • Peach Cobbler • Wine-Like Complexity
Cup Profile: Rich and layered with bright stone fruit and berry sweetness, a creamy mouthfeel, and a complex, wine-like finish.