The Bura Hamasho site is located in Ethiopia’s Sidama Zone at elevations of 1,950 - 2,100 masl. Smallholder farmers from the surrounding communities deliver ripe cherries to the station, where they are carefully processed and sun-dried. Thanks to the region’s fertile red clay soils, ample rainfall, and high altitude, Bura Hamasho coffees are known for their complexity and refinement. This Grade 1 Natural lot showcases floral aromatics, berries and melons, honey sweetness, and a smooth, balanced cup that reflects Sidama’s reputation for producing some of Ethiopia’s most expressive coffees.

Certified organic, this coffee is grown without synthetic inputs, relying instead on traditional farming practices, biodiversity, and sustainable land management. Farmers in the Sidama highlands cultivate the Ethiopian Heirloom Varieties 74110 and 74112. This coffee was prepared using the natural (dry) process, one of Ethiopia’s oldest and most traditional methods. Ripe cherries were handpicked, sorted to remove underripes, and laid out on raised drying beds where they were turned regularly to ensure even drying and to prevent mold. The cherries were dried in the sun with the skin, pulp, and mucilage intact, a process that typically takes several weeks depending on weather conditions. Once the cherries reached the ideal moisture content, the dried fruit was hulled to reveal the coffee seeds - beans - inside. This method produces a cup that is intensely sweet, fruit-forward, and complex.

Tasting Notes:

strawberry, melon, honey, orange blossom