Ethiopia Sidama Bensa Hamasho Tadessa S.D. Washed

Tasting Note:  White Floral | Citrus | Grapefruit | Vanilla | Black Tea

Varietal	Processing Method	Altitude
74158	Washed	2260m-2360m

 Size:  200g/1kg

Brewing Recommendation: Filter Brews / Modern Espresso 

The Hamasho processing station operated by Daye Bensa Coffee sits in the Hamasho village (the name means serpent in the local Sidamic language), perched between 2000-2300masl. It is one of Ethiopia’s most revered coffee landscapes, where cool mountain air and slow cherry maturation converge to shape profoundly expressive beans. 

For this slow-dry washed expression, we detected white floral aromatics upon grinding the beans and smelling the brew, followed by mellow citrus and grapefruit acidity supported by a good structure, ending with hints of vanilla and a graceful black tea undertone that ties it all together.

It’s not loud, but elegant and refined throughout with remarkable balance.

More About Daye Bensa

If you've been to Daye Bensa Coffee's headquarter in Addis Ababa, you'd understand the scale of its economic stature among the Ethiopian coffee exporter. Founded in 1996 by brothers Asefa and Mulugeta Dukamo, Daye Bensa began with one modest washing station and a big dream: to lift coffee quality and farming livelihoods across Sidama. Today, it operates dozens of washing stations, multiple dry mills, and collaborates closely with hundreds of smallholder farmers who bring their ripe cherries to Hamasho’s processing station.

Along the way, Daye Bensa’s commitment to excellence has earned international recognition, including multiple high placements in the prestigious Ethiopia Cup of Excellence, with coffees placing 8th in 2021 and an impressive 2nd place in 2022. That pedigree filters through every lot, Hamasho included.