Hamasho / Songo contributing producers

The Hamasho and Songo tags identify the collective of smallholder farmers who cultivate coffee in the high-altitude terrain of the Bensa district within Ethiopia's Sidama region. These producers are the backbone of the local coffee economy, delivering their hand-picked cherries to the Hamasho washing station. This station is managed by Daye Bensa, a company founded by brothers Asefa and Mulugeta Dukamo with the explicit mission of improving the livelihoods of coffee-growing families in their home region.

Geographically, the Hamasho area is situated in the Bombe mountains, an environment characterized by extreme elevations that often reach between 2,230 and 2,360 meters above sea level. This altitude is critical to the coffee's profile; the cool climate forces a slow maturation process, resulting in beans with exceptional density and concentrated, complex flavor profiles. The region is renowned for producing high-quality Arabica, specifically the 74158 variety, which is widely cultivated by the hundreds of farmers associated with the station.

Daye Bensa acts as the central processing partner for these producers, providing the infrastructure necessary to transform raw cherries into export-ready green coffee. The station is equipped to handle various processing methods, including washed, natural, and honey processes. By centralizing the processing, Daye Bensa ensures that the meticulous work performed by the smallholders—who typically farm on less than two hectares of land—is preserved through careful fermentation and drying techniques.

The partnership between the farmers and Daye Bensa has garnered significant international acclaim. Daye Bensa achieved notable success in the Ethiopia Cup of Excellence, including a 2nd place finish in 2022, which brought global attention to the quality of coffee emerging from the Bensa district. This recognition validates the efforts of the Hamasho and Songo producers, whose dedication to traditional farming practices and selective harvesting directly contributes to the high scores achieved in international competitions.

For the roaster and the consumer, these tags signify a traceable link to a specific, high-elevation terroir. Coffees from Hamasho are frequently noted for their delicate, floral, and fruit-forward characteristics, such as jasmine, lychee, peach, and lemongrass. The density of the beans, a direct result of the high-altitude growth, allows for a wide range of roasting profiles, though they are most commonly roasted light to medium to highlight their inherent acidity and sweetness.

Ultimately, the Hamasho and Songo tags represent a model of specialty coffee production where smallholder farmers are supported by a larger, quality-focused organization. This structure allows individual farmers to access global markets while maintaining the integrity of their local agricultural traditions. As the industry continues to prioritize transparency and origin-focused sourcing, the story of these producers remains a definitive example of how high-altitude Ethiopian coffee achieves its status as some of the most sought-after in the world.