This lively and layered coffee comes from Hamasho Station, perched high in the Bensa area of Sidama, Ethiopia. This coffee was produced by the renowned Daye Bensa team at elevations reaching over 2,000 meters, where the cool nights and sunny days slow the beans’ development, resulting in exceptional density and complexity.
Our current lot is naturally processed, spending up to three weeks drying on raised African beds under careful watch to preserve its vibrant character. The result is a bright, clean cup brimming with juicy sweetness; think ripe blueberry balanced by a sparkling finish.