Ethiopia Hamasho Anaerobic Natural
Summary
Ethiopia Hamasho Anaerobic Natural from the Bensa region, Sidama, Ethiopia. Produced by smallholder farmers delivering to Hamasho Station in the Bombe mountain range. Grown at 1950 MASL elevation. Processed using anaerobic natural method with extended fermentation approaching 100 hours, followed by raised-bed drying. Flavor profile includes strawberry, vanilla custard, mango, and anise. Light roast (Agtron #130) suitable for both filter and espresso extraction. Cupping score of 88.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 88
- Altitude
- 1950 m.a.s.l
- Notes
- Mango, Anise, Custard, Strawberry
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Onyx Coffee Lab USA is the original Arkansas-based specialty coffee roaster that's been shaking things up. A Certified B-Corp with cafes ranked #1 in the world…
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