Ethiopia - Hamasho G1
Red apple, cherry, honey
Grown in the celebrated coffee lands of Sidama at 2,260–2,360 m above sea level. Named "Hamasho" — "serpent" in the Sidama language — this lot is hand-picked at peak ripeness and processed at the Daye Bensa Hamasho wet mill.
The Story
Hamasho’s story begins with the families who grow coffee high in Ethiopia’s Sidama region. Their farms are small, averaging less than four hectares, with coffee growing at elevations of 2,260–2,360 metres. Each harvest, their cherries make their way to Daye Bensa’s Hamasho station, where the next chapter begins.
The coffee stays inside its fruit as it dries. Spread in shallow layers across raised beds, the whole cherries gradually lose moisture, with air circulating beneath them. Natural coffees at Hamasho typically spend 16–20 days on these beds before they are ready for the next stage.
There is a long stretch of work between growing a coffee cherry and brewing a cup. For Hamasho, that journey passes through many hands, from the families tending their small plots to the people caring for the harvest at the station.
How We Brew It
Filter: 16g in, 225g out, 1.50-2.10 min
water temperature : 91°C
Comandante C40 : 24 clicks
Best For
- Filter