ETHIOPIA Hamasho
ETHIOPIA Hamasho
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A full bodied, sweet and complex Ethiopian coffee.
Producer: Asefa Dukamo | Daye Bensa Coffee
Variety: JARC Selection 74158
Process: Natural
Region: Sidama
Elevation: 2260-2360m
Harvest: September-December 2023.
Ethiopia’s Sidama region is renowned for its diverse and distinctive coffee profiles, often characterized by vibrant fruity and floral notes. This particular lot hails from the Hamasho kebele (neighborhood). The coffee is grown at a very high elevation of 2300m which means the coffee matures slowly giving complexity and sweetness.
JARC stands for the Jimma Agricultural Research Centre - one of Ethiopia’s federal agricultural research centers. JARC develops and releases coffee varieties for different regions in Ethiopia, supplying improved coffee seed to farmers that have good pest resistance, yields and cup profiles.
This is a naturally processed coffee - the coffee is dried with the flesh of the cherry still on the seed. After selective handpicking of only the ripest cherries, they are sorted and placed on traditional raised beds lined with mesh nets, where they are carefully rotated every 30 minutes to ensure even drying and prevent over-fermentation. This drying process typically takes 12-15 days, depending on the temperature and humidity.
This extended drying period makes naturally processed coffees difficult to get right. Coffees processed this way tend to have increased sweetness, body and fruitiness compared to traditionally washed coffees.
Asefa Dukamo, who grew up in a coffee-farming family, began his foray into the coffee industry by supplying cherries to nearby washing stations. Recognizing the logistical challenges faced by local farmers, he established his own washing station in 1997, significantly reducing travel time for coffee producers in the region. Today, his company Daye Bensa operates multiple washing stations and dry mills, fostering community development and promoting sustainable agricultural practices.
