Region: Daye Bensa, Hamasho
Producer: 1500 growers in various parts of the Bombe mountain
Variety: Ethiopian Heirloom | Altitude: 2360
Farmers & Beans’ Story
The outgrower group consists of about 1500 growers in various parts of the beautiful Bombe mountains range. The producers deliver their coffee to Daye Bensa’s Hamasho washing station.
The washed Hamasho is traditionally wet fermented during 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet for about 9 to 12 days until it reaches around 10% moisture. During high sun, the beds are covered to prevent over drying.
Natural Hamasho is made from well selected, ripe cherries. The cherry is floated upon reception to remove any low quality cherry, then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and transported to Addis for final sorting afterwards.