Sey - Hamasho: Dry-Fermented Washed
COF-SY-0037Produced by Daye Bensa in Bensa, Sidama at 2,300 masl, this coffee features the Ethiopian Landrace variety and undergoes a meticulous dry-fermented washed process, including hand-picking, floating, and a 48-hour dry fermentation. The result is a vibrant cup with tasting notes of melon, peach, and white florals, showcasing a complex and dynamic profile achieved through careful experimentation with cherry selection and drying techniques.
A Beginner's Guide to Choosing Your Next Coffee Bag
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