The Farm
Grown in the Hamasho region of Sidama, this coffee reflects the unique advantages of its environment. With a mix of rainy and sunny days, and warm afternoons balanced by cool nights at high elevation, cherries develop slowly, producing dense beans. This slow maturation translates to remarkable clarity and structure in the cup.
The coffee is processed by Daye Bensa, a pioneering group established in 1996 that has become a benchmark of resilience and excellence in Ethiopia. Working with networks of out-growers across Sidama, Daye Bensa sources and processes cherries at multiple washing stations, including Hamasho. Their commitment to quality and community development ensures that coffees from this region remain some of the most expressive in Ethiopia.
This coffee’s process is a dry fermentation washed coffee. Traditionally, the coffee is fermented in tanks with water for 36-72 hours, however these cherries are depulped and immediately sealed in tanks for three days to ferment without the need for water. In the cup, expect a sparkling meyer lemon and stonefruit acidity followed up by distinct purple florals and white tea with a light cane syrup sweetness.
