Introduction:This sundried Ethiopian Yirgacheffe Bensa Hamasho lot from the 74158 variety is celebrated for its strawberry, floral, and honey notes. This article delves into its origin background, processing methods, and offers expert pour over recommendations along with actual flavor experiences to help coffee enthusiasts master the brewing secrets of this high-quality bean.

Today we’re introducing a premium Ethiopian coffee from the Bensa region, processed by Hamasho washing station using the natural (sundried) method with the 74158 variety. Combining a naturally advantageous geographic environment, rigorous post-harvest processing, and a single disease-resistant variety, this coffee delivers a surprisingly layered flavor profile. From the sweet dry aroma released during grinding to the intricate interplay of bright acidity and sweetness upon tasting, every sip is full of delightful surprises.

The Hamasho washing station is located in Hamasho village, north of Bensa town. In the local Sidama language, "Hamasho" means "snake," symbolizing strength and spirit. The area’s coffee farming is dominated by smallholders, and thanks to the unique altitude and microclimate, along with collaboration with Daye Bensa Coffee, the quality of the beans produced here has significantly improved.

Established in 1996, Daye Bensa Coffee is a well-known Ethiopian coffee trader that has long partnered with dozens of washing stations and thousands of farmers. It not only supplies high-quality green beans but also provides technical guidance to help elevate coffee quality. Notably, the company shares a deep connection with Eliyas, founder of Elto Coffee, who gained extensive experience in green bean processing here.

Since partnering with Daye Bensa, the beans from Hamasho washing station have quickly stood out, earning recognition in domestic and international evaluations and becoming a consistent winner in Ethiopian green bean competitions. This 74158 variety is part of the JARC (Jimma Agricultural Research Center)-developed disease-resistant 74 series, known for its stable performance and distinctive flavors.

These beans are small and round, measuring approximately 10–12 mesh, with uniform particle size. This is not only due to the characteristics of the single variety but also thanks to the washing station’s strict screening standards. To ensure flavor consistency, Hamasho selects only fully ripe red cherries and adjusts processing methods according to different batches to maximize their flavor potential.

This coffee is processed using the traditional natural (sundried) method. Before drying, harvested red cherries undergo a secondary selection to remove unripe or overripe fruits, ensuring only the best enter the subsequent process. During sun drying, the cherries are turned multiple times daily to maintain even drying and prevent mold. The entire process takes about two to three weeks until the moisture content reaches the ideal standard, after which the beans are hulled and prepared for export.

To fully highlight the fruitiness and sweetness of this coffee, a medium-light roast is the optimal choice to showcase its traits. After multiple cuppings, a medium-light roast curve was selected that preserves vibrant acidity while enhancing the sweetness and complexity of the aroma.

Ethiopia · Hamasho Washing Station · Natural Processed 74158
Region: Ethiopia · Bensa Region
Washing Station: Hamasho Washing Station
Elevation: 1920–2020 meters
Processing Method: Natural (Sundried)
Variety: 74158

Flavor Profile: Strawberry, floral, guava, sweet orange, honey, green grape. This bean releases a rich perfume-like aroma of lemon, strawberry, and starfruit upon grinding, building anticipation.

Recommended Pour Over Parameters:
Dose: 15g
Coffee-to-Water Ratio: 1:15
Water Temperature: 92°C
Grind Size: 75%–80% through a #20 sieve (medium-fine grind)
Extraction Time: Approximately 2 minutes

Actual Brewing Notes: This coffee immediately presents bright strawberry, starfruit, and green grape sweetness upon entry, followed by delicate floral notes gradually unfolding, with an oolong tea-like finish. As it cools, the sweetness becomes more pronounced, with guava and sweet orange flavor layers emerging. The overall mouthfeel is refreshing, with balanced acidity and sweetness, lingering aroma, making it a fantastic specialty bean for fans of medium-light roasts.

The above content is compiled by CoffeeHunters, a coffee news website.