Hamasho

Highlights

“From the cool, mist-tipped ridges of Bensa, Sidama at 1,920-2,020m, the Hamasho Station is managed by Asefa Dukamo Korma with support from 600+ smallholder farmers. Ripe cherries are depulped then sealed in airtight tanks for a three-day dry fermentation with only their own sugars, before raised-bed drying for 10-17 days. The result is vibrant yet composed and sweetly complex with remarkable clarity.”