Hamasho - Espresso from Ethiopia

This natural espresso from the Adnan Washing Station in the Bura district of the Sidama region is fruity, floral, and incredibly smooth. It impresses with its dense body and rich aromas. An espresso for those seeking complexity in their coffee.

Hamasho - Coffee Info

Taste: peach, violet, velvety

Origin of the beans: Hamasho Kebena, Bura, Sidama, Ethiopia

Producers: about 450 small producers from the Bura district

Varieties: Local Landraces

Post-harvest process: natural

All our coffees are sold as whole beans.

This is how we would prepare the Hamsho

Our David developed and optimized the recipe with the following equipment:

Water : total hardness 5 °dH, alkalinity 3 °dH

Mill: Niche Zero

Why does Hamasho taste the way it does?

The cherries are pre-sorted at the Adnan Washing Station. The unripe, overripe, and defective cherries are then sorted in the water tank.

After separation, the whole coffee cherries are spread out in 25 kg batches, five cm thick, on African drying beds. Testi's team turns the cherries five to six times a day to ensure even sunlight. Once the cherries have reached a suitable moisture content of 11% to 12%—which can be achieved within 15 to 21 days, depending on weather conditions—the lot is transported to the nearest warehouse for storage.

Tell me more about Hamasho Espresso

Hamasho Kebena (kebena or kebele = smallest administrative unit, often just a few households) and the Adnan Washing Station are located at 2200 meters above sea level and belong to the Testi family business. At the Adnan Washing Station, both natural and newly washed coffees are processed. Around 70 people work there, and about 450 farmers deliver their coffee. The station, like many others in the region, is typically located on a hill. At the top are the washing channels, further down are the African Beds, and at the foot of the hill flows a river.

Why did we buy the Hamasho?

David from our team was on site in November 2024 and visited Adnan, our new partners from Plotcoffee, as well as the exporter of Testi Coffee. During his trip, David gained a deeper understanding of the region, was able to establish contacts, and even secured lots for the next season. For the first time, with Plotcoffee, Testi Coffee, and David, we now have a constellation that allows us to delve deeper into the Ethiopian coffee world and learn more. We look forward to the fruity-floral powerhouses from Ethiopia.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We roast the coffee thoroughly in 11 minutes, 50 seconds, and develop it for 1 minute, 40 seconds (13%). After seven minutes, we gradually reduce the energy before completely reducing the gas after one minute of development. In this roast, we emphasize the many flavors and the deep floral sweetness.

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