This coffee is sourced from the Hamasho station in Bensa, Sidama, Ethiopia, established by Daya Bensa in 1996. Over 600 smallholder farmers contribute cherries from heirloom varieties grown at 1,920-2,020 meters altitude. The coffee undergoes washed processing with dry fermentation—depulped cherries ferment in sealed tanks for 3 days without water, then are washed and dried on raised beds. The coffee displays a delicate yet fruity profile with tasting notes of raspberry, lemon zest, and honey.
Located in Nashville, Tennessee, Crema Coffee Roasters is a zero-waste roastery and café that started in 2008. They are dedicated to creating welcoming spaces, roasting exceptional coffee, and inspiring a love for the entire coffee journey.
