Ethiopia Hamasho Dry ProcessMy Friend's Coffee
Peach Preserves, Papaya, Apricot, Meyer Lemon
People have a habit of talking about Ethiopian coffees in broad terms, but there are loads of growing zones in Ethiopia. This coffee hails from one of the greats: Sidama. Take a glance at the top ten finishers in the Ethiopia Cup of Excellence; they're almost all from Sidama. The dominance makes sense. Sidama coffees pack levels of fruit-sweetness rarely found outside a Starburst wrapper. They also come from heirloom cultivars indigenous to Ethiopia's wild coffee forests.
This stunner comes from the Daya Bensa washing station in Hamasho, a village in Sidama's Bombe Mountains. It's a high-altitude coffee composed of beans cute enough to justify wallet-sized photos. But don't let the diminutive size fool you; they brew some explosive flavors. Peach preserves is the big note here. Papaya comes next, ripe and sweet. A hint of meyer lemon. Apricot jam. Some telltale processing funk.
Pour over cones exist for overachievers like this, but it brews head-spinning notes in loads of methods. Sink it in a French Press, toss it in a drip machine, plug it in an Aeropress -- it delivers every time.
- Process - Dry (Natural)
- Region - Hamasho Village, Sidama
- Altitude - 2300 MASL
- Varietal - Heirloom Cultivars
- Washing Station - Daya Bensa
- Pour Over
- French Press
- Drip Machine
- Non-Dairy Espresso
Unless otherwise stated, all coffees are sold in 12 oz. bags.