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.