Hamasho

Region: This coffee is sourced from the Bensa district in Ethiopia, near the famous Yirgacheffe region. Specifically, it comes from the Hamasho area, known for its ideal high-altitude growing conditions and rich coffee heritage.

Washing Station: The coffee is processed at the Hamasho Washing Station, which is owned and operated by Daye Bensa Exporter, a prominent company managing over 71 washing stations in the region. Daye Bensa works closely with local farmers to ensure quality and sustainable practices.

Altitude: 2,100–2,250 meters above sea level
Variety: 74158
Processing Method: Carbonic Maceration – this technique ferments whole cherries in a carbon dioxide-rich environment, producing unique, vibrant fruity flavors and enhancing sweetness.
Tasting Notes: Mandarin • Melon • Peach
Cup Profile: Bright and juicy with sweet citrus and stone fruit notes, a smooth body, and a refreshing finish.