An incredible washed dry fermented Ethiopian coffee from Daye Bensa. The name says it all, tasting notes of lemon, cream with a great acidity. We can’t stop drinking this one!
TASTING NOTES: Lemon, Marzipan, Cream
Washed Dry Fermented, Heirloom
Altitude of 2360m
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. This washed Hamasho is dry 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.