Coffee – Ethiopia / Hamasho

Daye Bensa named this micro-lot in recognition of the powerful culture of the Sidama Bensa/Hamasho Village where the coffee cherries are grown. Hamasho is Sidamic for snake, a resonant cultural symbol that holds spiritual significance.

Traceability is a critical contributor to quality and a vital tool for the inclusion and empowerment of members of the farming communities. Therefore when harvested, the red, ripe cherries are segregated by village of origin. Necessarily, the cherries are labeled with key identifiers (such as: delivery date, farm name, lot name) and kept separate throughout the stages of drying, processing, and until storage.

Limited production of this micro-lot sharpens the focus on quality. It enables the harvesting only of red, ripe cherries, and further re-sorting, as well as the assignment of the proper number of aptly skilled workers to the labor-intensive task of drying.

The drying method uses a wooden African bed with a plastic net, which allows for air circulation above and below. As a crucial quality safeguard, each bed is looked after by the capable hands of Daye Bensa, stirring the cherries every 15 to 20 minutes to ensure uniformity. Drying takes 13 to 15 days, depending on the weather.