Ethiopia Hamasho Borena

Highlights

“A Daye Bensa lot from Hamasho in Bensa, Sidama, built on a 74158 field blend grown by multiple smallholder farmers and sourced through Coffee Quest. After pulping the coffee is sealed and fermented without oxygen for 72 hours, then washed and dried on raised beds. H&S cups it as white strawberry, peach and bergamot: refreshing acidity, heavy syrupy sweetness and a lingering citrus-stonefruit-floral finish, with 40+ days of rest recommended.”