Ethiopia - Hamasho

Description

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 m.a.s.l 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. Cherries are depulped and immediately sealed in tanks for three days to ferment: all of this without using water. The parchment is then washed and laid to dry for 10 to 17 days. With its mix of rainy and sunny days, the Hamasho region really benefits from its microclimate conditions. In addition, due to the warmer days and cooler nights from such a high elevation, the beans develop slowly and are very dense, with higher concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14).  Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entails in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some of which they own. Province - Sidama, Ethiopia Farm Name - Co-op Hamasho Station Altitude 1,920-2,020 masl Variety - 74158 Process - Natural Tasting Notes: concord grape, lime zest, & chamomile This is our fourth year enjoying the Hamasho, and we are so glad it's back!. 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 m.a.s.l 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.   With its mix of rainy and sunny days, the Hamasho region really benefits from its microclimate conditions. In addition, due to the warmer days and cooler nights from such a high elevation, the beans develop slowly and are very dense, with higher concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14).  Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entails in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some of which they own. Province - Sidama, Ethiopia Farm Name - Co-op Hamasho Station Altitude 1,920-2,020 masl Variety - 74158 Process - Natural Tasting Notes: concord grape, lime zest, & chamomile