Hamasho Borena - Ethiopia

This coffee from the Bombe Mountains in Bensa, a region of Ethiopia with some of the country’s highest elevations for coffee production, is likely the only coffee we will release all year with “anaerobic” in its title. It was processed at the Hamasho Washing Station, one of several stations in Bensa owned and operated by Asefa Dukamo and his exporting company, Daye Bensa. The lot is composed of coffees from 161 smallholder farmers in three nearby villages — Bombe Chilaka, Hamasho, and Keramo — whose farms sit at elevations approaching 2,400 masl. The processing here is identical to a normal washed coffee but with an added anaerobic fermentation step — where coffee is held in a sealed environment for 72 hours — done after pulping and before a thorough washing. Where many “anaerobic” coffees can present winey, funky fermented flavors, this particular lot is floral and pristine, with the only hint of extended fermentation perhaps discernible in the intensity of the flavors and a subtle creamy quality. Expect complex white florals like jasmine up front anchored by somewhat brawnier fruit flavors of ripe tropicals, candied citrus, and white peach.

Sourced from the Bensa region of Ethiopia, the Hamasho Borena is a standout offering from Tandem Coffee Roasters. Produced by Asefa Dukamo, this lot is processed using an anaerobic washed method. While traditional washing focuses on clean acidity, anaerobic processing often introduces unique fermentation-driven complexities to the cup profile. At an elevation of 2400 masl, this coffee presents a vibrant sensory experience characterized by jasmine, ripe tropicals, candied citrus, and white peach.

When evaluating such nuanced profiles, tasters often reference the flavor wheel to identify specific aromatic compounds. Because Ethiopian coffees are frequently celebrated for their delicate, tea-like qualities and bright acidity, this anaerobic washed selection offers a fascinating contrast, bridging the gap between classic regional clarity and the experimental depth found in modern processing techniques. It serves as an excellent example of how meticulous post-harvest handling can elevate the inherent characteristics of high-altitude heirloom varieties.