REGION: Daye Bensa, Sidama
PRODUCER: Hamasho Washing Station
PROCESS: Natural
VARIETY: 74158
ELEVATION: 2000M
TASTING NOTES: Strawberry, blackberry, lavender
Hamasho Station, situated in the Hamasho Kebele of the Bensa area in Sidama, Ethiopia, is managed by Asefa Dukamo Korma. The station, positioned at an elevation of 1,920 to 2,020 meters above sea level, specializes in the production of both Natural and Washed coffees. Hamasho, which translates to "Serpent" in English, collaborates with over 600 farmers who primarily contribute cherries of the 74158 variety.
The processing methods at Hamasho Station are meticulously executed. For Washed coffees, traditional wet fermentation is employed for 36 to 72 hours, followed by a 12 to 15-day drying period on African beds. Natural coffees undergo a similar drying process, lasting 16 to 21 days. To maintain quality, the drying beds are covered during peak sunlight hours to prevent over-drying.
The Hamasho region benefits from a unique microclimate characterized by alternating rainy and sunny periods. The high elevation results in warm days and cool nights, which contributes to slow bean development. This process yields dense beans with higher concentrations of smaller screen sizes, predominantly 13-14.
Daye Bensa, established in 1996, has successfully navigated the challenges inherent in coffee production and exportation in the region. The company has established itself as a benchmark for excellence and resilience in Ethiopia, operating multiple washing stations in the Bensa, Sidama area, including Hamasho. They have cultivated relationships with various out-grower communities who supply cherries to their stations.
Daye Bensa's commitment to quality has been recognized in the Cup of Excellence competition, securing 7th place in 2020, 8th place in 2021, and an impressive 2nd place in 2022.
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roasted with care
Here at Tinker Coffee, we never operate on autopilot in pursuit of a shortcut. Great coffee requires not only precise timing, but real-time human perception and the careful application of heat. There’s no secret formula or little-known trick. Just thoughtfully sourced beans, roasted with care. That’s how we produce a remarkably delicious and evocative coffee experience in every batch. Pretty simple, really.
