An incredible washed Ethiopian coffee from Daye Bensa. The name says it all, an explosion of lemon, grapefruit and orange blossom with a great acidity. We can’t stop drinking this one!
TASTING NOTES: Lemon, Grapefruit, Orange Blossom, Bergamot
Hamasho cherries are processed at Hamasho Washing Station. Hamasho, together with Keramo are our highest elevation coffees from Ethiopia, with elevations up to 2360 meter above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes. The washed Hamasho is traditionally wet fermented during 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during high sun, the beds are covered to prevent over drying.
Altitude of 2360m
Delivered in a 100% recyclable bag and recyclable box