Background

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Tadisa is a limited lot from Hamasho Station, one of the highest-elevation coffee stations in the Sidama/Bensa area, produced across three processing methods: Natural, Washed, and Honey.

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Origin & Sourcing

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• Station: Hamasho, Bensa, Sidama

• Kebele: Hamasho Borena 

• Elevation: 2300–2400 meters

• Climate: Sunny, surrounded by vegetation

• Owner/Producer: Assefa Dukamo Korma

• Harvest Month: December–February

• Farmers Contributed: 1,022

• Infrastructure: 130 drying beds, 14 washing tanks

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Processing Method​​

• Natural Process 

– High-quality cherries are carefully selected and processed separately
– Extra attention is given to sorting, cleanliness, and processing precision
– Extended care during drying helps enhance clarity, sweetness, and cup character

• Washed Process

– Fresh red cherries are delivered to the station and pulped on the same day
– Coffee undergoes controlled fermentation to break down and remove mucilage
– Thorough washing ensures clean and uniform parchment
– Coffee is then spread on raised drying beds, turned regularly, and protected from excessive heat or moisture
– Drying typically takes 12–15 days depending on weather conditions

• Honey Process

-Fresh red cherries are pulped to remove the outer skin

– Some mucilage is retained to develop sweetness and complexity
– Carefully timed drying sessions help balance flavor and moisture
– Drying takes approximately 12–13 days depending on weather

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