This natural process Ethiopia from the Hamasho Station is a slow-ripened specialty coffee stunner: layered with jammy black fruits, grape-like florals, and a lemonade zip. Juicy yet grounded, soft but complex. It's high-elevation magic from the mountains of Bensa.
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Bensa, Sidama, Ethiopia
Hamasho Station - Daye Bensa managed by Asefa Dukamo Korma
Natural
74158
About this Coffee
About:Grown on the rugged slopes of Bensa in Ethiopia’s famed Sidama region, this lot comes from the Hamasho Washing Station, perched between 1,920 and 2,020 meters above sea level. Managed by Asefa Dukamo Korma and part of the Daye Bensa network, the station works with over 600 smallholder farmers who grow primarily 74158 variety—a landrace selection known for its exceptional sweetness and clarity.
This is a natural process coffee, dried slowly on raised beds for 16 to 21 days in the cool mountain air. The unique microclimate of Bensa—where warm, sunny days meet crisp, cool nights—extends the drying period and concentrates flavor.
Hamasho proves why Ethiopia continues to set the global bar for expressive, fruit-forward coffees.
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