Hamasho
Background
Hamasho Station is located at an altitude of 2300–2400 meters, making it one of the highest elevation coffee stations. The coffee is sourced from the nearby areas of Bombe Chilaka, Hamasho, and Keramo. The station is named after the Hamasho kebele, also known as Hamasho Borena, which lies near the border with the Oromia region. The kebele gets its name from Hamasho, the individual who originally founded the area. Hamasho is known for its distinct microclimate and high-quality coffee production, supported by 161 dedicated coffee suppliers and farmers.
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Elevation - 2300 – 2400 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Hamasho BORENA
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Processing Method: ,Natural Coffee, Washed Coffee, natural Anaerobic process, Experimental Lots
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Station Owner/Producer: Assefa Dukamo Korma
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Harvest Month: Dec-Feb
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Number of Drying Beds: 130
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Number of Washing Tanks: 14
Processing Method
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Natural Coffee - Cherries dried on raised beds without excessive thickness
- Drying time: 16–20 days
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Washed Coffee - 72 hrs dry fermentation (no water used)
- Thorough washing and mucilage removal
- Dried on raised beds
- Drying time: 10–13 days
- Moisture checked (target: 10–10.5%) before storage
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Natural Anaerobic Process - Carefully sorted cherries fermented in barrels for 96 hrs
- Dried on raised beds
- Drying time: 12–15 days
- Moisture checked before storing
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Experimental Lots - Warm anaerobic fermentation for 120 hrs
- Includes honey process variant (locally known as Tadisa)
