Hamasho, Espresso from Ethiopia

Hamasho - Coffee Info

How we prepare this coffee

This berry, floral coffee has an excellent sweet-acid balance. Its soft, velvety body provides the necessary structure. A coffee that demands precision in extraction. It's for those who seek complexity in their coffee.

With the standard 9 Bar profile and a brew ratio of 1:2.1, we emphasize the lively acidity in the coffee. With just 2ml less, and thus a brew ratio of 1:2, we emphasize the velvety body and bring out the darker aromas.

If you have the option of a flow profile, you'll be as delighted as Michel. Because with a slow cake wetting for 10 seconds and a flow of 3.5ml / sec, we extract the optimum from the coffee. In the second phase, we fix the flow at 2.5ml / sec, which results in a slow pressure reduction. This gives the coffee an incredibly soft, velvety body with an unbelievable balance of fundamental flavors. Or as Philipp says: "Almost a bit boring." The question now is: Are you on Team Philipp or Team Michel?

Why does the coffee taste the way it does?

At the Adnan Washing Station, the cherries are pre-sorted. Afterwards, unripe, overripe, and defective cherries are selected in a water tank.

After separation, the whole coffee cherries are spread in 25 kg batches, five cm thick, on African drying beds. The Testi team turns the cherries five to six times a day to ensure even sun exposure. Once the cherries have reached an appropriate moisture content of 11% to 12% - which is possible within 15 to 21 days depending on weather conditions - the lot is taken to the nearest warehouse for storage.

Why did we purchase this coffee?

David was on-site in November 2024 and visited Adnan with our partners from Plotcoffee, as well as the exporter from Testi Coffee. During his trip, David gained a better understanding of the region, made contacts, and already secured the lots for the next season. For the first time, with Plotcoffee, Testi Coffee, and David, we have a constellation that allows us to delve deeper into the Ethiopian coffee world and learn.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. We roast the coffee through in 12:10 minutes and develop it for 1:35 minutes (13%). After eight minutes, we gradually reduce the energy, before completely reducing the gas after 1 minute in the development time. In this roast, we emphasize the many flavors and the deeply floral sweetness.