ONYX - Hamasho Anaerobic Natural | Ethiopia - Anaerobic Natural - Landrace

We’ve loved coffees from Bensa for almost a decade. Since our first forays into Shantawene and the Bombe mountain range, we’ve built key partnerships that have continually deepened our appreciation for this region. Without question, Bensa remains one of the most competitive and sought-after areas in Ethiopia, known for its remarkable quality and reputation, thanks to the soaring elevations and distinct microclimates scattered throughout the highlands. Following a major shift in our sourcing relationships in 2023, we’ve focused on cultivating direct connections within Bensa, one of the most meaningful being with Daye Bensa. In both December and March, we traveled to experience the harvest firsthand and to taste through the extensive range of coffees on offer. During these visits, we honed in on several standout producers, one of which is the famed Hamasho station.

Perched high in the Bombe mountain range of the Bensa district, Hamasho Station stands among the most elevated coffee-producing sites in Sidama, Ethiopia. The station is surrounded by dense vegetation, rolling hills, and a humid alpine climate that provides ideal conditions for slow, even cherry maturation. The name Hamasho comes from the nearby kebele, a community long known for producing expressive, high-elevation coffees; in the Sidama language, the word translates to serpent, a nod to the winding topography and the vitality that defines this landscape. Coffee from Hamasho is sourced from surrounding smallholder farmers, many of whom cultivate the local 74158 variety on small plots scattered across the hillsides.

Together, these producers deliver cherries to the Hamasho processing station, where both natural and washed lots are produced using careful, quality-driven methods. The station is equipped with modern depulping and pressure-sorting machinery, as well as 130 raised African beds used for drying coffee under the sun. With an estimated annual output of roughly 600,000 kilograms, Hamasho maintains a balance between scale and precision. The station adheres to environmentally conscious practices, including composting organic material and maintaining dedicated eco-friendly sanitation systems to manage water and fermentation waste. The result is a collection of coffees that reflect both the ecological richness of Bensa and the community’s commitment to sustainability.