Ethiopia Hamasho Anaerobic Natural
Onyx Coffee LabAbout This Coffee
Hamasho Station (Bombe mountain, Bensa, Sidama) coffee grown at about 1950 MASL. Landrace varieties underwent extended anaerobic natural fermentation (approaching 100 hours) and raised-bed drying. Expressive light roast with layered fruit clarity: strawberry, mango, vanilla custard, and subtle anise, delivering a structured, articulate cup.
Origin
Bensa (Bombe Mountain Range, Hamasho Station), Sidama (Ethiopia)
Flavor Notes
Strawberry, Vanilla, Anise, Custard
Roast Level
Light
Processing
Anaerobic Natural
Typology
ArabicaLocal Landrace
OC
Onyx Coffee Lab
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