Hamasho washing station

The Hamasho washing station is situated within the Bombe Mountains in the Bensa district of the Sidama region, Ethiopia. This area is recognized for its staggering elevations, with coffee grown at altitudes reaching 2,300 meters above sea level. These extreme conditions are critical to the quality of the coffee, as the cooler temperatures and high altitude cause the coffee cherries to mature slowly, resulting in denser beans with more concentrated sugars and complex acidity.

The station is owned and operated by Daye Bensa, an influential Ethiopian coffee export company founded by brothers Asefa and Mulugeta Dukamo. Established in 2006, Daye Bensa has grown from a small operation into a significant force in the region, managing dozens of washing stations and dry mills. Their mission has been to provide the necessary infrastructure to process and market high-quality coffee in areas where such facilities were previously nonexistent, thereby directly supporting local smallholder farming families.

Processing at Hamasho follows rigorous standards to ensure the preservation of the coffee's inherent characteristics. Upon harvest, cherries are hand-picked at peak ripeness and floated to remove defects. The fruit is then depulped on the same day it is harvested. The parchment coffee undergoes a wet fermentation process, typically lasting between 36 and 72 hours, before being thoroughly washed.

Following fermentation, the coffee is dried on raised beds. This stage is carefully managed, with the coffee typically drying for 9 to 12 days until it reaches a target moisture content of approximately 10%. This meticulous attention to detail during the drying phase is essential for achieving the clean, stable, and vibrant cup profiles for which Hamasho is known.

In the cup, coffees processed at Hamasho are frequently noted for their delicate and refreshing qualities. Common sensory descriptors include floral notes such as jasmine, alongside bright citrus elements like lemon balm, limeade, and lemongrass, often accompanied by a long, clean finish. These profiles have made Hamasho a sought-after origin for specialty roasters looking to showcase the unique terroir of the Bensa district.

The success of the Hamasho station is deeply tied to the broader achievements of Daye Bensa, which has gained international recognition for its quality, including a second-place finish in the 2022 Ethiopia Cup of Excellence. By centralizing processing at stations like Hamasho, the company provides a vital link between remote, high-altitude smallholder farmers and the global specialty coffee market, ensuring that the labor-intensive work of these producers is rewarded through higher-quality, traceable lots.