Coffee Description
The Hamasho region benefits from a unique microclimate characterized by alternating rainy and sunny periods. The high elevation results in warm days and cool nights, which contributes to slow bean development. This process yields dense beans with higher concentrations of smaller screen sizes, predominantly 13-14.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
74158
Process
Natural
Region
Sidama
About Hamasho Washing Station of Ethiopia
Hamasho Station, situated in the Hamasho Kebele of the Bensa area in Sidama, Ethiopia, is managed by Asefa Dukamo Korma. The station, positioned at an elevation of 1,920 to 2,020 meters above sea level, specializes in the production of both Natural and Washed coffees. Hamasho, which translates to "Serpent" in English, collaborates with over 600 farmers who primarily contribute cherries of the 74158 variety.
The processing methods at Hamasho Station are meticulously executed. For Washed coffees, traditional wet fermentation is employed for 36 to 72 hours, followed by a 12 to 15-day drying period on African beds. Natural coffees undergo a similar drying process, lasting 16 to 21 days. To maintain quality, the drying beds are covered during peak sunlight hours to prevent over-drying.
Daye Bensa, established in 1996, has successfully navigated the challenges inherent in coffee production and exportation in the region. The company has established itself as a benchmark for excellence and resilience in Ethiopia, operating multiple washing stations in the Bensa, Sidama area, including Hamasho. They have cultivated relationships with various out-grower communities who supply cherries to their stations.
Daye Bensa's commitment to quality has been recognized in the Cup of Excellence competition, securing 7th place in 2020, 8th place in 2021, and an impressive 2nd place in 2022.
Sidama, Ethiopia
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
