Calm coffee roastery - Hamasho - Ethiopia Natural

Origin

Ethiopia

Variety

JARC Selection 74158

Processing

Natural

Altitude

2,260-2,360 MASL

Roast Profile

Omni

Taste Notes

Notes of Elderflower, Peach and chocolate.

Coffee Facts

Ethiopia's Sidama region is renowned for its diverse and distinctive coffee profiles, often characterised by vibrant fruity and floral notes. This particular lot hails from the Hamasho kebele(neighbourhood). The coffee is grown at a very high elevation of 2,300m, which means the coffee matures slowly, giving complexity and sweetness.

JARC stands for the Jimma Agricultural Research Centre- one of Ethiopia's federal agricultural research centres. JARC develops and releases coffee varieties for different regions in Ethiopia, supplying improved coffee seed to farmers that have good pest resistance, yields and cup profiles.

This is a naturally processed coffee- the coffee is dried with the flesh of the cherry still on the seed. After selective hand-picking of only the ripest cherries, they are sorted and placed on traditional raised beds lined with mesh nets. They are carefully rotated every 30 minutes to ensure even drying and prevent overfermentation. This drying process typically takes 12-15 days, depending on the temperature and humidity.

This extended drying period makes naturally processed coffees difficult to get right. Coffees processed with this tend to have increased sweetness, body and fruitiness compared to traditionally washed coffees.

Asefa Dukamo, who grew up in a coffee-farming family, began his foray into the coffee industry by supplying cherries to nearby washing stations.

Recognising the logistical challenges faced by local farmers, he established his own washing station in 1997, significantly reducing travel time for coffee producers in the region. Today, his company, Dye Bensa, operates multiple washing stations and dry mills, fostering community development and promoting sustainable agricultural practices.