Hamasho Gr. 1

This coffee comes from the Bombe Mountains in Sidamo, home to some of our most standout coffees. This region boasts remarkably high elevations for coffee farms, which produce dense, small beans with concentrated flavor. The Washed Hamasho is traditionally wet fermented for between 36 and 72 hours, and then dried on beds for 9 to 12 days, until the coffee reaches about 10% moisture. During peak sun, the beds are covered to prevent over drying.