Ethiopia Hamasho G1 Natural

Tasting notes

In the roaster’s words

Origin: Hamasho Village, Sidama, Ethiopia Farm/producer: Daye Bensa Processing: Natural Altitude: 2300-2400m Tasting Notes: Lemon Candy, Floral - About this coffee : For this natural lot, cherries are meticulously dried on raised African beds in thin layers to ensure even drying and preserve clarity of flavour. The drying process takes 16–20 days, allowing the coffee to fully express the unique terroir of the region. The result is a clean, sweet, and vibrant cup with lemon candy notes. - About Hamasho : Hamasho Station is located at an altitude of 2300–2400 meters, making it one of the highest elevation coffee stations in Ethiopia. Coffee processed at this station is sourced from nearby areas including Bombe Chilaka, Hamasho, and Keramo. The station takes its name from the Hamasho Kebele (also known as Hamasho Borena), situated near the border of the Oromia region. The kebele itself is named after Hamasho, the individual who originally established the area. Hamasho benefits from a distinct microclimate that, combined with its extreme altitude, contributes to the production of exceptional high-quality coffee. The station works closely with 161 dedicated coffee suppliers and farmers, whose careful cultivation and harvesting practices play a key role in delivering the unique and complex profiles that Hamasho coffees are known for.

Notes

Cherries are dried on raised African beds in thin layers for 16-20 days; Hamasho Station sources from nearby areas including Bombe Chilaka, Hamasho, and Keramo.