Hamamo Station
Background
Hamamo Station (also known as Kenean 3) is located in Sidama, Eastern Zone, Chire Woreda, within Taratu Kebele, at an elevation ranging from above 2,000 to 2,300 masl. The name “Hamamo” originates from the local area and is connected to a natural water source that the community traditionally refers to as “Ha’ma’mo.” The station collects coffee from Hamamo and surrounding Meemme areas, supported by around 250–350 dedicated farming households. With its high elevation, favorable climate, and focus on quality, Hamamo Station is known for exclusively producing specialty coffees, processed using carefully managed natural (dry) methods.
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Elevation: Above 2,000–2,300 masl
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Climate: Cool highland climate with natural vegetation
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Region: Sidama, Eastern Zone, Chire Woreda
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Processing Method: Natural Process
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Station Owner / Producer: Kenean Assefa
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Number of Drying Beds: 60
Processing Method
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Natural Process– Ripe red cherries are carefully handpicked and delivered fresh to the station
– Cherries are sorted to remove under-ripe or damaged fruit
– They are then spread on raised drying beds and turned regularly to ensure even drying
– Drying typically takes between 16–20 days depending on weather conditions
– Moisture content is monitored before storage to ensure quality and consistency
