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 washed processed and traditionally wet fermented for between 36 and 72 hours, and then dried on African beds for about 9 to 12 days until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over drying.
Daye Bensa's owns and operates the mill where this coffee is processed and serves about 1,500 local farmers. They're 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!
I have an affinity for ethopian coffees. But this one is especially smooth and bold. I am not sure if it is the beans or the roast. But it is just right!