Ethiopia Hamasho is a coffee processed using the natural method by Czech roasting veterans from Doubleshot! It is full of floral aromas and forest fruits with flavors of yellow melon, honey, and gingerbread.
More specifically, these beans come from the exceptional Bensa area in the Sidama region. They are produced by Daye Bensa Coffee, whose micro-lots earned them second place in the prestigious Cup of Excellence competition. Thanks to its light roast, this coffee is ideal for filter brewing – from V60 to Chemex or Aeropress. The story of the Hamasho farm is closely linked to the local farming community. Daye Bensa Coffee manages dozens of processing stations, supports small growers in the area, and invests in education and infrastructure, which has a direct impact on the quality of the harvest and living conditions in the region. The result is a coffee that combines not only a top-notch flavor profile, but also a sustainable approach and long-term care for the landscape where it is grown.
Thenatural method is also called dry because it minimizes the amount of water used. The beans are not washed but dried directly in the cherry on African raised beds for two to three weeks, carefully turning and flipping them to ensure even ripening and prevent mold. The variety used here is 74158, bred at the JARC research center in Ethiopia. The combination of this variety and the traditional dry processing method creates a coffee that offers lively acidity, fullness, and an unforgettable fruity experience—ideal for anyone who wants to discover the authentic face of Ethiopian filter coffee.
- Harvest: January 2025
- Altitude: 1900 m above sea level