Ethiopia Hamasho Dry Process

In the quest for fruit-toned Ethiopian dry processes, all roads lead to Sidamo. Its harvests dominate the Cup of Excellence, and more than a few stateside roasters have been ejected from SCA events for brawling over Sidamo bags. This brew is particularly special in that it comes from the region's most esteemed producer, Daye Bensa.

Composed of heirloom cultivars, this coffee brews a quintessential Ethiopian cup with more fruit than a farmer's market. Hi-C Fruit Punch is the quarterback, although it has a habit of rushing the palate, making it more like an offensive lineman (but, really, who's going to spring for a brew described as an offensive lineman?). The fruit is constant across temperatures, perhaps being slightly punchier on the cool. There's lemon in this cup, too, an acidic flash separate and apart from the HI-C. The citrus plays cleanup, scrubbing excessive funk and giving the cup a fresh feel. The last note, present on the finish, is cocoa. Not chocolate. Cocoa. The difference is subtle but perceptible, and this cup does an excellent job framing it. 

If you're into fruity Ethiopian brews, you can do no better than this guy. Grab some while it lasts.

• Process - Dry (Natural)
• Region - Sidama 
• Altitude - 2300 MASL
• Varietal - Heirloom Cultivars

Best for:

• Pour Over
• Aeropress
• French Press
• Drip Machine
• Non-Dairy Espresso

Unless otherwise stated, all coffees are sold in 12 oz. bags.