Coffee

Ethiopia Hamasho G1

Ethiopia Hamasho G1

£13.50

Ethiopia Hamasho G1

£13.50
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Dried Fruit
Chocolate
Blueberry

A bold and fruity natural processed coffee from Ethiopia's famed Sidama region.

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Ethiopia Hamasho G1
Hailing from the well-known coffee-producing region of Sidama in the homeland of coffee, Ethiopia. This lot comes specifically from the Hamasho kebele. In the Sidama language, Hamasho means serpent. Cherries are collected from the farmers in this area and delivered to the Daye Bensa Hamasho wet mill. As well as coffee, producers in the region will plant other crops such as sugarcane, a variety of fruits and“Inset”; a common indigenous plant that can be prepared as food in different forms. Income from coffee is important, but minimal for most farmers due to the small size of their farms. As such, inputs are minimal – most coffee grown in the region is 100% organic, though not certified due to high certification costs, as farmers simply do not have the money to apply chemical fertilizers, pesticides, or herbicides. Producers in Sidama face a number of obstacles when growing coffee. This includes a lack of access to electricity, water, telecommunication, and road access. In addition, producers in the region suffer from reduced exposure to knowledge on the best coffee farming practices which can directly impact yield and quality. Our export partner, Daye Bensa has been working to combat these challenges, initiating their “Back to the Community” projects. So far, projects have included the building of roads to connect villages, installing electricity transformers and supplying producers with training in coffee plantation etiquette and better agricultural practices. For processing, the journey begins with only the ripest cherries being selectively handpicked. Once collected, the cherries are delivered to the mill to be sorted based on density and quality. This process is carried out by submerging the cherries in tanks and removing the floating cherries prior to drying. After sorting, the cherries are then moved to traditional raised beds lined with mesh nets. Once here, the cherries are rotated every 30 minutes to ensure even drying and to prevent over-fermentation. Drying typically takes about 12-15 days depending on the temperature and humidity. Once the coffee is dried, producers will travel, generally, via horseback or motorcycle 2-5kms to the dry mill. Once at the mill, the coffee is hulled via machine before being packed, ready for export.

Region:

Sidama

Producer:

Asefa Dukamo

Farm/Milling Station:

Hamasho Station

Processing:

Natural

Varietal (s):

JARC Selection 74158

Altitude:

2,260 to 2,360 metres above sea-level

Sourcing Partner:

Mercanta

About Ethiopia
Where it all began, Ethiopia is where coffee was first consumed by humans, albeit as a fruit rather than a beverage.

From wild coffee, harvested in the verdant forest, to garden coffee, grown around the homesteads of smallholder farmers, to vast estates of meticulously but intensively farmed trees, Ethiopia offers a stunningly diverse crop.

Typically harvested between October and February, Ethiopian coffees are often brilliantly fruity and floral, with notes of bergamot, and elegant complexity.

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