Ethiopia Hamasho Village Natural Anaerobic

OriginEthiopia

ProcessAnaerobic, Natural

Summary

Ethiopia Hamasho Village Natural Anaerobic coffee from the Sidama Bensa region, produced by Daye Bensa / Asefa Dukamo in collaboration with smallholder farmers at Hamasho Village. The coffee is of the 74158 JARC variety, processed using the Natural Anaerobic method at altitudes between 2,230 and 2,300 masl. Flavour notes include mango, lychee, blueberry, and maple syrup, with a succulent, sweet, and tropical-tinged complexity of berries, stonefruit, and citrus.

AI-assisted description, based on roaster & cupping data.

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Brew guide

Filter

Coffee in: 15 g
Water: 225 g
Time: 2:00
Temperature: 90°C

Grind: 700 to 800 microns

1.Pour 40 ml of water in a circular manner.
2.Let the coffee bloom until 30-40 seconds. (30 s)
1:10Continue pouring in a circular manner, add 70 ml more to reach 110 ml, by 1 minute 10 seconds.
2:00Still in circles, pour the next 70 ml to reach 180 ml, within 2 minutes.
5.For the last pour, focus at the center until the total water reaches 225 ml.

Pre-wet the paper filter on the dripper and dispose of the water before adding the coffee. If the water drains slower than 3 minutes or faster than 2 minutes 30 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, Mango, Maple, Blueberry

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The roaster

Archers

Archers is a Dubai specialty roaster that goes looking for the good stuff — single origins, micro-lots and competition-grade coffees, sourced seasonally and wo…

AI-assisted description, based on roaster & cupping data.

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