Artist Reserve: Ethiopia Hamasho Borena - Anaerobic Washed

ARTIST RESERVE: ETHIOPIA

HAMASHO BORENA - ANEROBIC WASHED

OILHACK

WHITE PEACH, ORANGE BLOSSOM, LEMON BAR, PURPLE FLOWERS

Super floral, wonderfully peachy, and simply delightful.  Sourced from crazy high in Ethiopia's Bombe Mountains, Hamasho Borena produces some truly bomb coffees. This particular lot spends 72 hours fermenting anaerobically, bringing an extra pop of flavor to an already beautifully expressive washed coffee profile.

We're tasting white peach, fragrant orange blossom, scrumptious lemon bar sweetness, and a bouquet of purple flowers. Lifted, elegant, and loaded with character.

For this Artist Reserve release, we're thrilled to collaborate once again with Oilhack, whose original artwork captures the coffee's vibrant floral personality. Swirling purples, glowing oranges, and an almost otherworldly sense of movement make this one of those bags you'll want to keep long after the coffee is gone.

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Bean Details

• Origin: Sidama Bensa, Ethiopia
• Station: Hamasho Washing Station
• Producer: Asefa Dukamo Korma / Daye Bensa
• Elevation: 2,300–2,400 MASL
• Varieties: Primarily JARC 74158, with 74112 and 74110
• Process: Anaerobic Washed — 72-hour fermentation
• Drying: Raised beds, 10–13 days
• Artist: Oilhack

Farm Level

FROM THE BOMBE MOUNTAINS

Hamasho Borena comes from the Hamasho Washing Station in Sidama Bensa, Ethiopia, owned and managed by Asefa Dukamo Korma.

The station works with 161 smallholder farmers from surrounding communities, whose farms sit at an extraordinary 2,300–2,400 meters above sea level.

Cool mountain nights, volcanic soils, and slow cherry development help create coffees with remarkable sweetness, density, and aromatic complexity.

A LITTLE EXTRA TIME

After careful harvesting and sorting, the coffee is depulped and fermented anaerobically for 72 hours before being washed and dried on raised beds for 10–13 days.

The result? A wonderfully clean, floral coffee with an extra layer of fruit intensity and sweetness.

An exceptional example of what thoughtful processing can bring to one of Ethiopia's most celebrated coffee-growing regions.

COFFEE DETAILS

• Origin: Sidama Bensa, Ethiopia

• Station: Hamasho Washing Station

• Producer: Asefa Dukamo Korma / Daye Bensa

• Elevation: 2,300–2,400 MASL

• Varieties: Primarily JARC 74158, with 74112 and 74110

• Process: Anaerobic Washed — 72-hour fermentation

• Drying: Raised beds, 10–13 days

• Artist: Oilhack