Hamasho - Ethiopia

In the cup, we find notes of blackberry, strawberry, and chocolate.

The blackberry provides a fruity and juicy depth, while the strawberry brightens the profile with a vibrant and delicately tangy sweetness. The chocolate completes the experience by adding a gourmet roundness and a harmonious finish.

A bright natural coffee, where the intensity of red berries meets a beautiful sweetness.

Washing Station: Hamasho
Station Manager: Asefa Dukamo Korma
Producers: Over 600 smallholder farmers
Region: Bensa, Sidama, Ethiopia
Altitude: 1,920 – 2,020 m
Variety: 74158
Process: Natural
Notes: Blackberry · Strawberry · Chocolate

Why choose Hamasho?

A high-altitude terroir with remarkable character

In the heart of the Bensa region, in Sidama, the Hamasho station is located in an environment particularly favorable to the production of specialty coffees.

At nearly 2,000 meters above sea level, cooler temperatures promote slow ripening of the cherries. This gradual evolution allows for the development of dense beans and complex aromatic profiles.

The growing conditions, combined with the expertise of the producers, result in coffees recognized for their fruity richness and beautiful precision.

With Hamasho, this terroir is expressed in a cup where small fruits take center stage, without ever masking the natural sweetness of the coffee.

Over 600 producers behind every harvest

Hamasho is the result of collective work.

The Hamasho station, under the management of Asefa Dukamo Korma, receives cherries from more than 600 smallholder producers in the surrounding area.

These families primarily cultivate the 74158 variety, known for its adaptation to Ethiopian growing conditions.

By gathering their harvests and ensuring careful processing of the cherries, the station helps to enhance the work of an entire community.

Behind every cup, therefore, lies a multitude of skills, plots, and stories that contribute to a shared expression of the terroir.

The natural process: revealing all the fruit's indulgence

Hamasho is processed using the natural method, a technique that holds an important place in the history of Ethiopian coffee.

Unlike the washed process, the cherries are dried whole, with their skin and pulp intact.

At Hamasho, natural lots are laid out on African drying beds for about 16 to 21 days. This gradual drying requires constant attention to preserve the quality of the beans.

This method contributes to the development of a generous fruity intensity, characteristic of natural Sidama coffees.

In Hamasho, it particularly reveals notes of blackberry and strawberry, supported by a chocolatey sweetness.

Daye Bensa: recognized expertise in Ethiopia

The Hamasho station is part of the work of Daye Bensa, a major player in Ethiopian specialty coffee.

Since 1996, the company has developed its expertise in the production and processing of coffees in the region, focusing on quality and promoting harvests.

Its work has been recognized in prestigious competitions, including the Cup of Excellence.

This pursuit of quality helps to bring visibility to Sidama terroirs for coffee lovers around the world.

A natural coffee for lovers of small fruits

Hamasho is aimed at those looking for a fruity, expressive, and indulgent coffee.

As a filter coffee, the notes of blackberry and strawberry reveal themselves brilliantly, accompanied by a chocolatey finish.

As an espresso, the profile gains concentration, further highlighting the richness of red berries and its enveloping sweetness.

Two expressions of the same coffee, each revealing a different facet of its personality.

A fruity exploration of Sidama

Hamasho celebrates what we particularly love about Ethiopian coffees: their diversity, their character, and their ability to surprise us.

From the heights of Bensa to our roasting workshop, this coffee tells the story of a community of producers and the expression of a remarkable terroir.

A cup of blackberry, strawberry, and chocolate. A true pleasure to rediscover every morning.