"Upon grounding, the coffee has a sweet aroma of blueberry, mango with hint of Kyoho gape aroma. At firs sip, is dominated by blueberry jam with kyoho grapes with aroma of peach juice, bergamot. The palate is silky and full bodied."

This coffee comes from Daye Bensa one of the reputed coffee exporter that is based in Ethiopia. Apart from producing coffee from its own farm Daye Bensa works closely with community based farmers. What we have here is a coffee from Bombe, to be specific from a town called Hamasho.

Hamasho is located in a high altitude Bombe Mountain and consist of 1500 small holders farmers that produce coffee out of their small lands. This community has an out-grower relationship with the coffee producer as well as processor Daye Bensa. This coffee from Hamasho is delivered to Daye Bensa’s washing station in Keramo.

The average altitude of the coffee produced out of Hamasho sits at an altitude 2200 masl and the highest is up to 2360 masl. The coffee is dense with a selection of small size coffee beans. This reflect a slow maturation at a very high altitude.

Daye Bensa is no stranger in the quality and champion in the processing high quality coffee. In 2020, they won the Shentawane Assefa Dukamo placed at #7 for its natural coffee produce at their Gatta farm and in 2021, they won 8th place for their washed Hamasho coffee in the 2021 CoE.

This Hamasho naturals is made from selected ripe cherries. The cherries are floated to remove over and under-riped cherries. The cherry is then dried on African beds for 14 to 18 days. The cherries is then locally hulled and delivered to Addis Ababa for final sorting, packing and preparation for export.

Variety : 74158
Altitude : 2200 masl
Process : Natural
Origin : Hamasho, Sidama