Ethiopia Hamasho Peaberry

Where in the world?

What’s the story?

Located at an astounding 2,300-2,400 meters, Hamasho is one of the highest elevation coffee stations in Ethiopia, and the world. The high altitude provides a unique microclimate: plenty of sun, cool nights, and slow cherry maturation, all of which contribute to the exceptional sweetness and complexity in the cup.

As a peaberry, each cherry produces only one seed instead of the usual two, concentrating nutrients and flavor into a single, dense bean.

Brew Bar Favorite

You know a coffee is special when everyone keeps returning to the brew bench, experimenting with shots and brews. It’s incredibly forgiving and flexible as an espresso, making it a joy to dial in.

• On a classic 18g in / 36g out recipe, you get intense fruit character balanced with smooth vanilla sweetness,notes of blueberry and watermelon really shine.

• Pulled longer, up to 50ml out as espresso the shot becomes lighter in body, more floral, and elegantly sweet.

• In milk, it’s absolutely delicious: the sweet fruit and vanilla cut through beautifully, making for a decadent, creamy espresso beverage.

Cupping Notes

The notes for the espresso accurately reflect what we found whilst cupping, in a very satisfying way. Around the cupping table, we quickly agreed on the standout note: blueberry, not as thick as jam but richer than fresh berries, so we settled on blueberry compôte. There’s also a vibrant watermelon character, both in flavor and the fresh, clean mouthfeel.

We also picked up honeysuckle florals and a nostalgic touch of strawberry milkshake, adding to the layered, expressive profile of this exceptional peaberry.

The Farm

The washing station is named after the Hamasho kebele (a kebele being the smallest administrative district) also known as Hamasho Borena, which lies near the border with the Oromia region. The kebele gets its name from Hamasho, the individual who originally founded the area. The coffee is provided by 161 dedicated coffee suppliers and farmers from the nearby areas of Bombe Chilaka, Hamasho, and Keramo.

Hamasho is known for its distinct microclimate and high-quality coffee production, and is one of the washing stations operated by the fantastic Daye Bensa Coffee company, which was formed nearly 30 years ago by two brothers, Asefa and Mulugeta Dukamo Korma. Goodness knows the battles they’ve faced, but Daye Bensa now operates 81 washing stations, providing schools, education and financial planning to the 2500 farmers that are members of the cooperative. 

As well as a passionate commitment to their community and the environment, coffees from Daye Bensa have won Cup of Excellence awards in 2020, 2021 and 2022, with the Hamasho station taking second place in 2022. 

This is a rare coffee from an award winning cooperative who invest in their farmers and have taken great care to make the most of some of the best coffee growing conditions in the world. It tastes like what old speciality coffee heads like us dream of great Ethiopian Sidamos tasting like.

Brewing Recipe