Ethiopia Hamasho Village Asefa Dukamo Station Natural
Summary
A natural processed coffee from Hamasho Village in Sidama Bensa, Ethiopia, produced by Daye Bensa and smallholder farmers led by Asefa Dukamo. Grown at 2,230-2,300 masl. Variety is 74158, a JARC selection. The cup profile features notes of peach, mandarine, strawberry, lychee, and red grapes, offering a sweet, tropical-tinged complexity with berry, stonefruit, and citrus character.
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 91°C
Grind: 650 to 750 microns
- 0:00Pour 40 ml in a circular manner and let the coffee bloom until 30-40 seconds. (30 s)
- 2.Continuing in a circular manner, pour 70 ml more, until 110 ml, by 1 minute and 10 seconds.
- 3.Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.
- 4.For the last pour, focus at the center until 225 ml.
Pre-wet the paper filter on the dripper and dispose of the water. If the water drains slower than 2 minutes 40 seconds to 3 minutes and 20 seconds, adjust grind size.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Filter
- Decaffeinated
- No
- Producer
- Daye Bensa / Asefa Dukamo
- Altitude
- 2230 - 2300 m.a.s.l
- Variety
- 74158
- Notes
- Lychee, Mandarin, Peach, Red Grape, Strawberry
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