Tiếng Việt
Hamasho is a processing station operated by producer Daye Bensa, bringing together a collaboration of 1,500 farmers from various areas across the Bombe mountain range. In 2020, Daye Bensa placed 7th at the COE competition with their Assefa Dukamo coffee. In 2021, they came in 8th at the COE with one of their Hamasho lots.
This coffee is primarily grown in Grainpro. The significant altitude — reaching up to 2,300 meters above sea level — means the beans here develop slowly, resulting in a dense body and very small bean size. Most beans fall in the screen size 13–14 range, yet their flavor is truly outstanding!
FLAVOR PROFILE OF SIDAMA BENSA HAMASHO NATURAL
The coffee at Hamasho is harvested from carefully selected, fully ripe cherries. They are dried on African raised beds for approximately 14 to 18 days. Once the ideal moisture level is reached, they are brought to Daye Bensa’s sorting facility.
In the cup, you’re greeted with an abundance of juicy strawberry and citrus. What stands out especially is the complex berry-like finish that lingers in the mouth long after each sip. This coffee is well suited for filter paper brewing or americano.
Cupping note: Strawberry, Peach, Lychee, Bergamot, Jasmine, Sweet and full body
ICUP’S ROASTED HAMASHO COFFEE DETAILS
- Roast level: Light+
- Brew with water above 95°C for optimal flavor
- Best suited for: Pour over, cold brew, aeropress
- Rest before use: Approximately 10–15 days from roast date.
- Best enjoyed within: 3 months unopened and 1 month from first opening. If not using right away, the beans can be stored in the freezer (freezing can extend freshness up to 1 year — beans can be ground directly from frozen without thawing).
- It is recommended to open the bag one day before use to release gas and pressure, then reseal — this allows the flavors to open up and become more rounded.
- Whole bean. If you’d like it ground, please let iCup know which brewing equipment you use so we can select the appropriate grind size. We encourage customers to own a grinder and grind fresh for each brew.
- Bag weight: 250g
- Roasted by: iCup Roaster
SIDAMA BENSA HAMASHO NATURAL COFFEE INFORMATION
- Region: Sidama
- Processing station: Hamasho Village
- Altitude: 2,300 masl
- Harvest: December to February
- Variety: Heirloom
- Processing method: Natural
- Moisture: 10–11%
SEE MORE COFFEES FROM ICUP ROASTER
iCup proudly brings customers the finest coffee beans in the world.
Reviews
There are no reviews yet.