Hamasho Honey

This coffee comes from high in the cool, mist-tipped ridges of Bensa, Sidama, at elevations between 1920- 2020 meters. The Hamasho Station is managed by Asefa Dukamo Korma and supported by more than 600 smallholder farmers. Hamasho (“Serpent”) is known for its distinctive microclimate of bright, rainy afternoons, clear sunlit stretches, and nights cool enough to slow development in the cherry. The result is remarkably dense seeds, many settling into the smaller 13–14 screen sizes, packed with intensity and character. This lot’s Dry Ferment process sets it apart. Ripe cherries are depulped, then sealed immediately into airtight tanks for a three-day fermentation without water added, just the fruit’s own sugars and the region’s mountain air guiding its transformation. Afterward, the parchment is washed clean and dried on raised beds for 10–17 days, the alternating sun and shade coaxing out layered, expressive sweetness. The cup reflects the coffee’s altitude, its climate, and its careful