Ethiopia Hamasho Honey Special Prep
Regular price$23.00
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COUNTRY: Ethiopia
REGION: Bensa, Sidama
FARM: Daye Bensa Cooperative
VARIETY: Heirloom
PROCESS: Dry Fermentation Honey
ELEVATION: 2,300 M
CUPPING NOTES: Lemongrass, Melon, White Tea
REGION: Bensa, Sidama
FARM: Daye Bensa Cooperative
VARIETY: Heirloom
PROCESS: Dry Fermentation Honey
ELEVATION: 2,300 M
CUPPING NOTES: Lemongrass, Melon, White Tea
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. 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 12 to 15 days, until the coffee reaches approximately 10% moisture. For this lot - an experimental honey processed lot - they selected brighter cherries (with lower Brix) and minimized unwanted fermentation both in-cherry and during the initial drying stage. The cherries were hand-picked at bright red only and floated to remove defects. They were then de-pulped as quickly as possible and dry-fermented for 48 hours, soaked in clean water for four hours and dried in a single layer in the shade for five days with mucilage intact then sun-dried until the moisture content reached about 11%. During peak sun, the beds were covered to prevent over drying.
Needless to say, great care was taken in the creation of this coffee, and it shows in the cup. This coffee has a beautiful fruited and citric cup profile bursting with floral aromatics. It's one of the more unique and truly delicious coffees we have had from Ethiopia or really anywhere in quite some time. While not as fruit forward as our natural processed coffees from Ethiopia, the crisp acidity and complex mix of flavor and aroma make this one really stand out. It's a joy to drink and we are honored to be one of the few roasters in the world to be able to offer this coffee.
Needless to say, great care was taken in the creation of this coffee, and it shows in the cup. This coffee has a beautiful fruited and citric cup profile bursting with floral aromatics. It's one of the more unique and truly delicious coffees we have had from Ethiopia or really anywhere in quite some time. While not as fruit forward as our natural processed coffees from Ethiopia, the crisp acidity and complex mix of flavor and aroma make this one really stand out. It's a joy to drink and we are honored to be one of the few roasters in the world to be able to offer this coffee.
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