Situated high within the Bombe mountain range, Hamasho Station is a cornerstone of quality in the Bensa region, consistently producing some of Sidama’s most expressive microlots. This particular lot underwent an extended fermentation approaching 100 hours, creating a slow, carefully monitored transformation that yielded a cup of remarkable complexity. Expect a layered and articulate fruit profile, with clarity and structure that reflect both the quality of agronomy and the precision of its processing.

Situated high within the Bombe mountain range, Hamasho Station is a cornerstone of quality in the Bensa region, consistently producing some of Sidama’s most expressive microlots. This particular lot underwent an extended fermentation approaching 100 hours, creating a slow, carefully monitored transformation that yielded a cup of remarkable complexity. Expect a layered and articulate fruit profile, with clarity and structure that reflect both the quality of agronomy and the precision of its processing.