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Premium: Ethiopia Hamasho [Light roast]

Sweet aroma, taste of lemon, cider and guava, peach-like juicy sweetness and accompanying aftertaste.

Country: Ethiopia
Process: Coffee Cherry Co-Fermentation Washed
Region: Hamasho, Bensa, Sidama
Variety: 74110, 74158, 74160, 74165, Setami 
Altitude: 1,920-2,330m
Flavor Notes: Lemon, Peach, Guava, Cider, Black tea, Floral

 
*1kg packaging will be in our wholesale bags.


Size: 100g

Experience the best of both worlds with our Ethiopian coffee, like a perfect blend of Washed and Honey processed beans.

With the clean citrus notes reminiscent of a Washed coffee and a lingering hint of red tea, you'll also savor the fruity sweetness akin to a Honey processed coffee.

This unique flavor profile is a testament to the exceptional Ethiopian soil, combined with the high-quality harvesting and processing standards.

Takuya

Kurasu Head Roaster

Importer's Note

Catalyst Trade, a green coffee trading company based in Portland, Oregon, was founded in 2018 by three partners – Zeralem, Emily, and Michael, who took a calculated risk to make a statement about respecting and trading Ethiopian coffee with reverence and kindness. Its predecessor has a proud history dating back ten years, starting with consulting work in Ethiopian farms in 2013.

Having set foot on Ethiopian soil and being deeply involved in production and refinement, they have dedicated themselves to naming various unnamed heirloom varieties and ensuring transparency throughout the process from cherry to cup. They are directly engaged in every aspect, including cherry selection, pulping, fermentation, every move, bagging and tagging, transportation, and all other aspects.

What's the Coffee Cherry Co-Fermentation

A truly symbiotic process. At Catalyst Trade, they steer clear of non-coffee additives but find themselves intrigued by harnessing coffee by-products for their method. The coffee beans are pulped, and the skins are reintroduced into fermentation tanks, creating a balanced and repeatable ratio.

This innovative process blends cherry skin with mucilage-rich parchment, fermenting them together to unlock the coffee's full potential. It's a holistic approach, preserving microclimates while offering unique flavor experiences.

Coffee Cherry Co-Fermentation results in a harmonious fusion of elements, giving rise to a distinct and enriching coffee profile.

Details

Conical Dripper:

Dripper: Hario V60 Dripper
Coffee : Water Ratio: 14g : 200g
Water temp.: 91℃
Grind: Coarse

Step by step:

00:00~ 40g(Total: 40g)
00:40~ +60g(Total: 100g)
01:10~ +50g(Total: 150g)
01:40~ +50g(Total: 200g)

Finish brew: Approx. 02:30

Check out Kurasu Coffee Brew Guide for more information!


Flat Bed Dripper:

Dripper: Kalita Wave Dripper
Coffee : Water Ratio: 14g : 200g
Water temp.: 92℃
Grind: Coarse

Step by step:

00:00~ 30g(Total: 30g)
00:40~ +30g(Total: 60g)
01:10~ +140g(Total: 200g)

Finish brew: Approx. 02:05 to 02:15

Check out our Youtube for more information!

Conical Dripper:

Dripper: Hario V60 Dripper
Coffee : Water Ratio: 14g : 150g
Water temp.: 91℃
Ice cubes: 70g
Grind: Medium fine

Step by step:

00:00~ 40g(Total: 40g)
00:40~ +60g(Total: 100g)
01:10~ +50g(Total: 150g)

Finish brew: Approx. 02:10

Check out our Japanese Iced Coffee Recipe for more information!

Customer Reviews

Based on 2 reviews
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A
Arnie J.
Just the Best

This Ethiopia Hamasho was just THE BEST coffee I have ever try and I highly recommend.

N
Nick
Unique

Very high quality product with very unique taste and mouthfeel