Ethiopia - Hamasho Village Lot 2
Ethiopia - Hamasho Village Lot 2
Ethiopia - Hamasho Village Lot 2
Ethiopia - Hamasho Village Lot 2
Ethiopia - Hamasho Village Lot 2
Ethiopia - Hamasho Village Lot 2

Ethiopia - Hamasho Village Lot 2

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orange blossom, peach soda, lychee, melon, mandarin, jasmine

Weight
Roast Profile

Producer: Daye Bensa / Asefa Dukamo Korma
Location: Bensa, Sidama
Variety: 74158
Process: Natural
Altitude: 2230 MASL
Crop Year: 2023

Daye Bensa Coffee is the 2022 2nd Place Winner of the Ethiopia Cup of Excellence.

Brothers Asefa and Mulugeta Dukamo started the company with one small office and a single washing station, and the vision to uplift the lives of coffee farming families in their hometown, Daye Bensa, Sidama. While the natural environment at altitudes exceeding 2000 masl was conducive to growing high-quality coffee, enabling infrastructure to process and market it did not exist.

Together with his brother Mulugeta Dukamo, he would find a way to overcome this obstacle by setting up wet and dry mills at strategic locations and, not long after, their own exporting company. Now they have 71 washing stations, 11 dry mills, and three farms, with work in progress to expand to neighboring areas Guji, Bale, and West Arsi.

Hundreds of smallholder farmers in the Bombe Mountains of Sidama Bensa comprise Hamasho Village, where the craft of coffee cultivation is built on generations of endurance and experience. Since they traditionally drink their own coffee, they have an instinct for what high-quality tastes like. The name Hamasho is Sidamic for snake, a cultural symbol of strength that also holds spiritual significance.
With the efforts of Daye Bensa Coffee to enhance this knowledge, Hamasho Village farmers are able to maintain and even raise their crops’ quality and commercial viability. Every 50-100 partner farmers regularly receive information about healthy cultivation practices from a dedicated contact.

Daye Bensa Coffee is one of Ethiopia's Top 5 Coffee Exporters. They supply 7,500 tons annually to 25 countries. Unlike others, they produce their own coffee on this massive scale and operate a relationship-based model with farmers, buyers, and other producers, allowing them to directly influence and improve their coffee's quality.

With Kenean Dukamo, Asefa’s son and second-generation leader, on-board, Daye Bensa looks to build on their COE win by creating a division focused on "intentional coffees.” They are also looking at creative collaborations with outside sectors like the arts or winemaking.

Archers x Daye Bensa

The Archers bond with Daye Bensa goes a long way back. It's also a connection marked by exhilarating milestones, such as: Archers’ first stint at the National Brewers Cup in 2021 where our co-founder and green buyer Frederick Bejo showcased a progressive rendering of Hamasho Village on-stage; our first creative processing collaboration that brought us exclusive Hamasho192 Hrs and Gatta Warm Anaerobic Archers lots, our inaugural learning adventure at origin when we flew to Ethiopia for the CQI Q Processing 2 The Professional at Gatta Farm, Sidama Bensa, and that epic private cupping event featuring 20 cup profiles expressed by a single Ethiopian variety processed in 20 different ways.

‘Ethiopian heirloom’ is the general term commonly used to identify coffee originating from Ethiopia. It covers two classifications: Jimma Agricultural Research Center (JARC) varieties and regional landrace varieties. JARC varieties were developed and released to improve the productivity and livelihood of smallholder coffee farmers and boost the country's coffee industry.

They are promoted and bred because of their good quality when grown at the recommended elevations, resistance to or tolerance of adverse elements, and adaptability to diverse environments. There are 40+ JARC varieties comprised mostly of pure line selections and a handful of hybrids. Regional landraces, meanwhile, are varieties that propagate in the wild, without regulated interventions.

74158 is a JARC variety whose flavor potential we have grown familiar with in our years of working with Daye Bensa. The first Hamasho Village Natural we tasted and subsequently offered surprised us with notes resembling the Panama Geisha's — intense floral aromatics with fresh tropical and stone fruit qualities.

Archers’ first Hamasho Village Natural was in 2020, which had notes of jasmine, orange blossom, lychee, apricot, and lemongrass. From 2020 to 2022, Hamasho Village Natural has consistently carried signature jasmine and lychee notes, while introducing some delicious variability throughout as well. For example, the crop also expressed apricot in 2020 and 2021, enlivening the profile with a hint of sweet tanginess as well as the invigorating aromatic nuance of lemongrass. Then, in 2022 new fruit notes emerged like blueberries and orange, along with caramel, which gave the cup a certain juiciness and a measure of richness and depth.

As a result of natural processing in this 2023 crop, Hamasho Village Lot 2 expresses the signature notes of jasmine and lychee, alongside the return of orange blossom, and together with amplified sweetness and new layers of intricacy with notes of peach soda, melon, and mandarine.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium
  • (like table salt; 27-32 clicks in Comandante MK4 and 17-20 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 34 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.6
  • TEMPERATURE: 90°C - 93°C

MILK RATIO SWEET SPOT:

DOSE

  • 90ml cup: 18-20 grams
  • 120ml cup: 18-20 grams
  • 150-180ml cup: 18-20 grams
  • 210-240ml cup: 18-20 grams

YIELD

  • 90ml cup: 40 mL (split shot)
  • 120ml cup: 20-24mL
  • 150-180ml cup: 22-28mL
  • 210-240ml cup: 30-32mL

TEMPERATURE: 90°C - 93°C

FOR YOUR POUR-OVER

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

  • 9. Serve & enjoy!

FOR A WELL-EXTRACTED ESPRESSO—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.