ETHIOPIA HAMASHO STATION HONEY

Hamasho Station is located in the Hamasho Kebele or Village and is part of the Bensa area, in Sidama, Ethiopia. Managed by Asefa Dukamo Korma, the site sits at an elevation of 1920–2020 MASL. Hamasho or “Serpent”,  translated to English, works with over 600 farmers who contribute with their cherries, mostly with 74158 variety.

With its mix of rainy and sunny days, the Hamasho region really benefits from its microclimate conditions. In addition, due to the warmer days and cooler nights from such a high elevation, the beans develop slowly and are very dense, with higher concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14). 

Established in 1996 as producers, Daye Bensa has lived through all the turmoils that coffee growing and exporting entails in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some of which they own.

The honey processed lot is dried with the mucilage on and turned frequently to ensure even drying and avoid over-fermentation.

We've worked naturals from the Hamasho station for the last several years, but this lot is our first honey processed coffee from Hamasho. We're tasting the bold and fruity flavors we expect from Hamasho coffees, but there's also a lightness to this coffee on the palate. Notes of clementine, blackberry honey, and lemongrass shine through in the cup.