Landrace
Dry‑Ferment Washed
Hamasho

Tastes Like: Peach Soda, Lilac, Sencha

Origin: Bombe, Bensa, Sidama, Ethiopia

Variety: 74158

Producer: Hamasho Washing Station

Elevation: 1920-2020 masl

Process:  Dry-Ferment Washed

Farm and Producer

Hamasho washing station is part of Daye Bensa's coffee network in Bensa, Sidama. It receives cherries from the highland communities of Hamasho, Bombe Chilaka and Keramo, keeping local smallholder production connected to the station's processing and drying facilities.

Variety

74158 identifies the Ethiopian planting selections used in this lot. Numbered selections are part of Ethiopia’s approach to maintaining and improving coffee planting material, alongside locally named landraces.

Processing

For this dry-fermented washed preparation, the cherries are depulped and the coffee ferments without added water. The remaining mucilage is then washed away before the coffee dries on raised beds. Dry fermentation describes the fermentation environment; the coffee is still washed before drying.