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Ethiopia Tamesgan Abera 250g Whole Bean

Light roasted coffee tastes best at 10-28 days

  • Bensa, Sidama

  • Hamasho Washing Station

  • Heirloom

  • 2,050 - 2,350 MASL

  • Lactic, Anaerobic Natural

Tasting Note: Mango, toasted coconut,black currant and apple


The producers of Hamasho live high in the beautiful Bombe mountains and have an out-grower relationship with our Ethiopian partner, Daye Bensa. The out-grower group consists of about 1,500 farmers in various parts of the mountain range and these producers deliver their coffee to

Daye Bensa’s Hamasho Washing Station. Due to the staggering elevations of up to 2,300+ meters, incredibly high elevation that promotes slow growth and in turn dynamic/ complex cup profiles. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14). Perfectly ripe cherries with the highest possible sugar content are sorted from harvest, then placed in an anaerobic environment like a tank or sealed barrel. Throughout the fermentation process that follows, the producer will carefully monitor and control temperature, pH levels and available oxygen to achieve the right conditions for lactobacillus to flourish and dominate the fermentation.


Recommended Recipes


Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)


V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)


Batch Brew : 1:16 ratio, 94-96°C

Ethiopia Tamesgan Abera

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