Ethiopia Hamasho Natural

Coffee Story
Ethiopia Hamasho is grown by 1500 smallholder producers at a staggering 2060 meters above sea level, high in the Bombe mountains. They deliver their cherries to be processed at Daye Bensa's Hamasho Washing Station. The coffees are incredibly dense because of the extremely high altitudes, with heavy concentration reflecting a slow maturation. Once freshly picked, the Natural Hamasho lot comprises well-selected, ripe cherries. The cherry is floated upon reception to remove any low-quality cherry, then dried on African beds for 16 to 21 days.

This being a natural coffee still holding moderate density, we decided to front-load heat in the Drying and Maillard phases and quickly whip away heat as we rolled into FC for a smooth, even decline of the roast's energy.