Managed by Asefa Dukamo Korma, Hamasho Station sits at an elevation of 2,000 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. Established in 1996 as producers, Daye Bensa has lived through all the turmoil 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 Washed Hamasho is traditionally wet fermented for between 36 and 72 hours, and then dried on African beds for about 12 to 15 days. During peak sun, the beds are covered to prevent over-drying. The Naturals undergo a similar process, being placed to dry immediately after they arrive at the site in African beds for 16 to 21 days.

Origin: Sidama, Ethiopia
Variety: 74158
A traceable Ethiopian Landrace, know locally as ‘Walega’
Process: Natural

Our flavor notes: Fresh raspberry, jasmine, watermelon

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH