Hamasho
Summary
Ethiopian coffee from Hamasho Buruna in the Bensa district of Sidama, grown by smallholders at 2,300–2,400 m.a.s.l. Indigenous heirloom arabica varieties, naturally processed: ripe cherries are slowly dried in thin layers on raised beds for 15–20 days with regular hand-sorting. The high altitude and cool climate slow cherry ripening, producing denser seeds and concentrated flavours. Tasting notes of blueberry, cantaloupe and aroma hops. Available for both espresso and filter brewing.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Region
- Sidama, Bensa
- Producer
- smallholders
- Altitude
- 2300 - 2400 m.a.s.l
- Variety
- Heirloom
- Notes
- Cantaloupe, Blueberry
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The roaster
Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consi…
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