The producers of Hamasho live high in the beautiful Bombe mountains in the Sidama region of Ethiopia. It's a relatively under-explored region in coffee and the samples from Hamasho were show stoppers. Due to the staggering elevations of up to 2,300+ meters above sea level (masl), the beans are very dense with heavy concentrations of smaller sizes.
This coffee is naturally processed and made from well selected, ripe coffee cherries. The cherries are floated in water to remove over-ripe and under-ripe beans and then dried on African beds for between 14 and 18 days. The cherries are locally hulled into unsorted beans, and then transported for final sorting at Daye Bensa’s dry-mill. Daye Bensa's mill serves about 1,500 local farmers and is responsible for helping us discover this fantastic lot. Daye Bensa is no stranger to quality and has learned how to produce high quality coffees: in 2020, they won 7th place in the COE with their Assefa Dukamo Natural, grown on their farm, Gatta. And in 2021, they received 8th place in the COE, with one of their Washed Hamasho lots!
Yes this coffee is wonderful in every description it has!Not to strong but just right☺️