Farm: Hamasho Washing Station
Region: Bombe Mountains, Sidama
Variety: 74110, 74112, Local varieties
A lush coffee with tropical effervescence. Jasmine-like floral notes mingle with lime zest in the bouquet. Flavors become richer and juicier in the cup, deepening into mango and maple syrup, then fading to peach and green tea in the finish.
The producers of Hamasho live high in the beautiful Bombe mountains and have an out-grower relationship with Daye Bensa. The out-grower group consists of about 1,500 farmers in various parts of the mountain range and these producers deliver their coffee to Daye Bensa’s Hamasho Washing Station.
Daye Bensa works with various communities of out-growers from who they receive cherries and work with multiple washing stations in the Bensa Sidama area, including some of which they own. Hamasho is one of their newer washing stations. They also operate washing stations Shantawane, Keramo, and Bombe.
Due to the staggering elevations of up to 2,300+ meters, the beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14). The Washed Hamasho is 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 is no stranger to quality and has learned how to produce high quality coffees: in 2020, they won 7th place in the Ethiopia Cup Of Excellence 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! In fact it was the only washed coffee in the top 30 of the competition, in effect making it the best Ethiopian washed coffee of 2021.