This limited lot comes from the Hamasho Washing Station, which works with Ethiopian coffee exporter Daya Bensa. Founded by coffee producers in 1996, Daya Bensa has become well known for producing exceptional coffees.

The smallholder farms contributing to this coffee are located at remarkably high elevations. Combined with the volcanic soils and lush landscape surrounding the Bombe Mountains, these conditions create an environment where coffee cherries mature slowly and develop exceptional sweetness and complexity.

After harvest and careful sorting, the coffee undergoes a 72-hour anaerobic fermentation before being fully washed and dried on traditional raised beds.

The result is a vibrant and expressive Ethiopian coffee with impressive fragrance, juicy acidity, and layered complexity.