Ethiopia - Hamasho Village | Washed
This washed processed coffee is vibrant and refreshing with tasting notes that remind us of:
Mandarin | Peach | Iced Tea | Floral
Origin: Hamasho, Sidama Bensa, Ethiopia
Producer: Daye Bensa's Hamasho washing station
Growers: 1500 smallholder farmers
Elevation: 2260-2360 MASL
Process: Wet fermented for 36-72 hours, washed, then dried on raised bed for 9-12 days.
340g, 1KG, or 2.5KG bag
Great for both filter and exciting espresso
More about this coffee:
Hamasho cherries are processed at Hamasho Washing Station. Hamasho, together with Keramo are some of the highest elevation coffees from Ethiopia, up to 2360 meters above sea level. The beans are very dense, with a heavy concentration of the smaller screen sizes (the majority of the coffee screen sizes at 13-14). This reflects slow maturation at higher altitudes.
This washed Hamasho is traditionally wet fermented during 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet for about 9 to 12 days until it reaches around 10% moisture. During high sun, the beds are covered to prevent over drying.