Hamasho | Natural Ethiopia

Hamasho has become a bit of a tradition for us — one of the first coffees we ever bought, and one we keep coming back to year after year. It’s a favorite among our team and our customers for a reason. This lot from Hamasho Station in the Bensa region of Sidama delivers some of the most expressive, fruit-forward profiles we taste all season. Grown at elevations pushing past 2,000 meters, the cherries develop slowly in the cool mountain air, producing the dense, high-quality beans that Daye Bensa is known for. This natural-processed lot spends up to three weeks drying on raised African beds, carefully monitored to preserve its clarity and vibrant character. The cup is lively, clean, and bursting with juicy sweetness. Think ripe blueberry, tropical fruit, and a sparkling finish that keeps you coming back for another sip. We love this coffee brewed as a pour-over or Aeropress, where its clarity and brightness shine, but it also makes a surprisingly delicious cold brew, revealing a smooth,