No one ever forgets their first Hamasho. Floral, honeyed, fruit-toned. Ours left our minds blown & palates craving for more.

If Hamasho's still on your to-try list? Now’s the time to cross it off, thrice, as you enjoy it in three different styles — Natural, Washed, and Natural Anaerobic — all thanks to our coffee kinship with Kenean Dukamo and his family at Daye Bensa Coffee. It's a partnership we've nurtured for more than five years now and can only keep going strong.

More thrilling, our roastery rockstars have returned with great company from next door neighbors, our CQI Q Processing 2 go-to Gatta Farm and a recent revelation, Rumudamo Station in Arbegona. 

Savoring each Daye Bensa lot solo, we discover the interplay of notes making each cup a distinct expression of the tiny but mighty JARC varieties perfectly matched to the sky-reaching terroirs, and index the impressions they've made in our sensory memories. But, savoring them side by side, we get to explore the sensorial diversity and complexity of the boundless Sidama Bensa flavorscape on a much broader and more satisfying scale.

For those of us who've tasted Hamasho and Gatta at least a few other times before, these new coffees in our Microlot Reserve Selection and Competition Series reanimate the magic of our first time and magnify it with the nuances that time, variety, terroir, and process bring to us this season.

Shop for your share now or swing by our roastery in Sharjah to enjoy it with us soon!