ETHIOPIA HAMASHO STATION NATURAL

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 and is dedicated to producing both natural and washed coffees. 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 natural lots from Hamasho are placed to dry immediately after they arrive at the site in African beds for 16 to 21 days. During peak sun, the beds are covered to prevent over-drying.

We've worked with natural lots from Hamasho for the last several years and this year's lot keeps reminding us of what we love about this coffee. Both on the nose and in the cup, this coffee is bursting with notes of blueberry custard and lemon custard. This is a dynamic coffee with a juicy finish.