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Ethiopia Hamasho
Ethiopia Hamasho
Roast Level 1 - Light

Roast Level 01 Light

Ideal for single-cup pour over brew methods

This micro-lot originates from the Hamasho washing station that lies high in the beautiful Bombe Mountains of Sidama. The cherries are hand-picked by 1,500 local, smallholder farmers and delivered to the Hamasho station. The washing station is a newer mill owned by Daye Bensa, who we have sourced other Ethiopian coffees this season.

Due to the staggering elevations in the area, 2300+ masl, the beans are small and very nutrient-dense, resulting in wildly complex flavors. This is a washed process coffee. After sorting and depluping the cherries, the coffee is fermented in water for 36-72 hours, washed of remaining mucilage, and dried on raised beds for 9-12 days. During times of peak sun, the coffee is covered to prevent over-drying. Over-drying affects the flavors available during the roast process, leading to a flat coffee.

Ethiopian coffees from Sidama are known for their complexity, bright citrus acidity, floral notes, and fruit-forward flavors. This washed coffee offers all that and more. Start with 1:16.5 brew ratio, filtered water at 208-210℉, a medium-coarse grind, and a 3-3.5-minute brew cycle, you'll taste notes of honeydew melon and white jasmine flowers.

Green

Fresh, enzymatic green coffees lead with sweetly tart and herbaceous flavors similar to granny smith apples, key limes, and sage

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