This is a really interesting extended fermentation coffee from one of the most highly regarded washing stations in all of Ethiopia. In the cup we find ripe watermelon, peach candy, and a lovely balanced acidity.
Hand-picked at peak ripeness. Floated to further remove defects. De-pulped. Grade 1 density separated. Fermented underwater for 72 hours. Dried on raised beds for 10-14 days.
This washing station is run and operated by our exporting partner Daye Bensa, who are no strangers to producing exquisite coffees. We had expressed our interest in purchasing coffees from less explored regions of Ethiopia, and—after tasting some excellent offer samples from Hamasho—decided this was exactly what we were looking for. Around 1,500 farmers deliver their coffee to this washing station way up in the Bombe Mountains. Due to the extreme elevations at which these coffees are grown, the seeds are very small and dense.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.