Orange Dream

Name: Orange Dream - Wake Up Coffee
SKU: ETIO-Orange
Availability: InStock

Ethiopia - Fully Washed

8,75 - 60,00 €

Delicious washed coffee from Ethiopia. Coffee with subtle notes of citrus which combined with the sweetness of brown sugar makes a perfect combination of brightness in your drink. This peculiar coffee has a balanced body and sharp fruity notes associated with sweetness. Characteristic notes of sweet mandarin, apricot and citrus peel.

Weight

Type

Roast

Clear

Categories: Coffee from Africa, Specialty coffee, Specialty coffee from Ethiopia

Process: Fully Washed
Variety: JARC 74112
Altitude: 2260-2360 masl
Region: Sidama Bensa
SCA score: 86
Roast: claro-medio | medio-oscuro
Notes: Tangerine, apricot and citrus peel

Description

Description

The producers of Hamasho, residing in the lofty Bombe mountains, are dedicated outgrowers who maintain a close partnership with the Ethiopian collaborator, Daye Bensa. These producers deliver their meticulously cultivated coffee to Daye Bensa’s Hamasho stations, ensuring a direct link from farm to processing.
Daye Bensa upholds a steadfast commitment to quality, sourcing cherries directly from farmers who adhere strictly to best harvesting practices. With precision, the company separates defective and unripe/overripe cherries, implementing consistent processing procedures and employing reliable storage and defect detection techniques during milling and hulling.
In collaboration with various outgrower communities, Daye Bensa receives cherries from numerous washing stations across the Bensa and Sidama regions, some of which the company owns. Notable among these stations are Bombe, Shantawene, and Keramo, where our European counterparts have forged strong relationships over the past six years.
The dedication to quality exhibited by Daye Bensa is exemplified in their remarkable achievements in the Cup of Excellence, securing 7th place in 2020, 8th place in 2021, and an impressive 2nd place in 2022.
Process

Process
Hamasho cherries are meticulously processed at the Hamasho Washing Station, located in the Sidama Bensa Region of Ethiopia. Situated at one of the highest elevations in Ethiopia, ranging from 2260 to 2360 meters above sea level, Hamasho benefits from optimal growing conditions for coffee. The outgrower group associated with Hamasho comprises approximately 1500 growers scattered across different parts of the mountain range.

The coffee beans harvested from Hamasho exhibit exceptional density, with a pronounced concentration of smaller screen sizes. This characteristic is attributed to the slow maturation process that occurs at higher altitudes, resulting in beans with distinctive flavor profiles and nuanced complexities.

The processing of washed Hamasho coffee follows traditional methods, beginning with a wet fermentation period lasting between 36 to 72 hours. Subsequently, the beans undergo thorough washing in fresh water within long channels to remove any remaining mucilage. Following washing, the coffee is carefully spread out on African beds to dry for approximately 12 to 15 days until reaching a moisture content of around 10%. During periods of intense sunlight, the drying beds are covered to prevent over-drying and ensure optimal moisture levels are maintained.

The meticulous processing techniques employed at Hamasho Washing Station contribute to the exceptional quality and flavor profile of Hamasho coffee. With a commitment to preserving traditional methods while embracing innovation, Hamasho continues to produce coffees of remarkable consistency and excellence.