Hamasho | Natural Ethiopia

Hamasho has become a bit of a tradition for us. It's one of the first coffees we ever bought, and one we keep coming back to year after year. It’s a favorite among our team and our customers for a reason. Grown at elevations pushing past 2,000 meters, the cherries develop slowly in the cool mountain air, producing the dense, high-quality beans that Daye Bensa is known for. This cup is a natural Ethiopian coffee at its very best. It's sweet and clean, with a medium body. Notes of ripe blueberry, wine, with a sparkling body. It's a versatile lot that will shine just about any way you brew it. This year, available in limited quantities. Producer: Hamasho Station Origin: Bensa, Sidama, Ethiopia Varietal: Mostly 74158 Process: Natural. Depulped and immediately sealed in tanks for three days to ferment, all without using water. Parchment is then washed and laid to dry for 10 to 17 days. Notes: Blueberry, Winey, Sparkling