Ethiopia Hamasho Natural
In the past we have gone through seasons of exclusively carrying Ethiopian coffees from the Bombe Mountains in Bensa, Sidama. We fell in love with these coffees for their bombastic flavor profiles, especially the naturals, which always leaned more toward tropical fruit punch rather than just the typical berry and dried fruit notes often associated with Ethiopian naturals. It's been a minute since we've offered one of these bangers, but we are happy to say the Bombe vibes are back!
This gorgeous Hamasho natural is everything we remember about our favorite Ethi nat profile. Big tropical fruit punch, red fruits, dark chocolate covered cherries, and floral aromatics of rosewater.
Producer Information: Hamasho Washing Station, 1500 Small Holders
REGION: Bombe Mountains, Bensa, Sidama Zone
ALTITUDE (MASL): 2300 MASL
PROCESS: Sun-dried Natural, dried on Raised Beds
Varietal: Ethiopia Landraces
Adventure - Pointed & Punchy
Tropical Fruit Punch, Cherry Cordial, Rosewater
Some notes from the Importer(Coffee Quest):
"The producers of Hamasho live high in the beautiful Bombe mountains and have an out-grower relationship with our Ethiopian partner, 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 whom they receive cherries and work with multiple washing stations in the Bensa Sidama area, including some of which they own. In addition to Hamasho, over the past 5 years, our counterparts in Europe have worked with some of their other washing stations, notably: Shantawene, Keramo, and Bombe. Fun Fact: the producers who deliver cherry to the Keramo Washing Station are actually neighbors to the farmers who deliver to the Hamasho Station. As such, we have also seen quite interesting profiles out of Keramo!
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.
The Hamasho Natural is made from well selected, ripe cherry. The cherries are floated upon reception to remove over-ripe and under-ripe beans and then dried on African beds for between 14 and 18 days. The cherries are locally hulled into unsorted beans, and then transported to Addis for final sorting at Daye Bensa’s own dry-mill.
We start talking to our exporting partners sometimes way earlier than pre-harvest. As we do our best to look for underexplored/newer regions, during these calls, we asked Daye Bensa if they could send us a type sample pack from some of their newer washing stations. When the sample pack arrived, the Hamasho lots stood out above the rest! We ended up buying a few different lots this year, but we pre-booked both the Washed and Natural pre-harvest, as we were so excited about them!
Daye Bensa is no stranger to quality and has learned how to produce high quality coffees: in 2020, they won 7th place in the COE 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!"