Hamasho Honey

Taste Story

This honey processed lot from Ethiopia is full of fruity expressions. Its three day dry fermentation, a variation of the traditional honey process imparts bold berry, stone fruit and tropical flavors. You might also experience some gummy candy sweetness as it cools, think Sour Patch Kids minus the sour outside. Or even Swedish Fish. This wonderful coffee marries the vibrant and floral flavors of Ethiopian coffee with the honey process most commonly found in Central and South America. You’ll love its silky body, floral vibes, and its abundance of fruity sweetness.

Processing Journey

Depulped cherries are sealed in tanks without water for three days to ferment. After this the cherries are washed and placed on drying beds for 10-17 days. The cherries are hand rotated for even drying; and consistent exposure to air and sunlight. 

Farmer Profile

Smallot farmers from the Hamasho Kebele deliver their hand harvested coffee to the Hamasho Washing Station. Around 600 farmers contribute beans to this washing station. This stellar washing station is run by the acclaimed Daye Bensa team. They work with the local farmers to hone their harvesting techniques. These smalllot farmers are the life force of Ethiopian coffee that has allowed roasters like us to bring amazing coffee to our local communities. 

• Country of Origin: Ethiopia

• Region: Sidama

• Farm: Hamasho Smallholders

• Processing Method: Honey

• Varietal: Local Landraces

• Elevation:1,920 MASL

• We Taste: Blueberry Tea, Juicy Mango & Candied Lemon