Hamasho Village Asefa Dukamo Station Washed
Summary
This washed coffee from Hamasho Village in Sidama Bensa, Ethiopia, is produced by Daye Bensa Coffee, run by brothers Asefa and Mulugeta Dukamo, in partnership with smallholder farmers. Grown at 2,230–2,300 masl, the coffee is of the 74158 JARC variety. It offers flavour notes of lemon grass, pear, white florals, sugarcane, and papaya. The coffee is available as whole beans with a filter roast profile.
Filter
- Coffee in
- 15 g
- Water
- 225 g
- Time
- 2:00
- Temperature
- 93°C
Grind: 600 to 700 microns
- 1.Pour 40 ml of water in a circular manner and let the coffee bloom for 30-40 seconds. (30 s)
- 1:10Continue pouring in a circular manner, adding 70 ml to reach 110 ml total.
- 2:00Still in circles, pour the next 70 ml to make 180 ml total.
- 4.For the last pour, focus at the center until reaching 225 ml.
Pre-wet the paper filter on the dripper and discard the water before adding the coffee. If the water drains slower than 2:40-3:20, adjust the 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
- Pear, Papaya, Floral, Lemongrass, Cane Sugar
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