Hamasho Borena, Ethiopia

Grown at 7,500–7,900 feet above sea level in Ethiopia’s Bombe Mountains, Hamasho Borena comes from some of the highest coffee farms in the world. The cool mountain climate, rich volcanic soils, and dedication of 161 smallholder farmers create a coffee with remarkable clarity and complexity. A 72-hour anaerobic fermentation highlights the character of this coffee, with candied lemon, syrupy nectarine, and a beautiful jasmine floral quality.

Sourced from the high-elevation slopes of the Bombe Mountains, the Hamasho Borena represents a distinct expression of Ethiopia · Bombe Mountains. This lot is prepared by George Howell Coffee using an anaerobic fermentation technique. While traditional washed coffees from this region are often celebrated for their bright acidity, anaerobic processing can introduce unique structural complexities and intensified sweetness to the cup.

In this specific offering, the profile highlights notes of candied lemon, syrupy nectarine, and a delicate jasmine floral quality. When evaluating such nuanced characteristics, tasters often consult a flavor wheel to better categorize the interplay between fruit-forward acidity and floral aromatics. Because anaerobic fermentation alters the metabolic environment of the coffee cherry, it frequently results in a heavier, more syrupy mouthfeel compared to conventional methods. This coffee serves as a compelling example of how modern processing techniques can highlight the inherent terroir of the Bombe Mountains.