Hamasho Anaerobic Natural - Samson Zi - Sidama Ethiopia - 120g

I was lucky enough to source one of the last bags directly through And Coffee of this stunning coffee; truly a unique expression of process and meticulous processing done by Samson Zi. 

Freshly harvested red cherries, hand sorted from over ripe and underripe cherries followed by floating ; and we put them in a sealed environment( container) so there’s no oxygen—just carbon dioxide or a vacuum-like environment. During these 3 days, the sugars and microbes inside the cherry ferment in a controlled way. This extended, oxygen-free fermentation develops super unique flavors—often intense, fruity, and sometimes even boozy notes. After that, we dried the beans slowly on raised African beds under shade for 35-40 days , which preserves those complex flavors.


If you had my take on Gesha Clouds earlier this year, this coffee is almost a carbon copy of that flavor wise but with more depth and complexity. 

I taste:

When hot, an abundance of blue and purple florals complimented with nose tickling acidity of pomegranate and grapefruit. First sip shows bright acidity of blueberry jam and pineapple while a coating, creamy body dissipates slowly into a floral aftertaste of lavender and vanilla. As the cup cools, the sharp acidity mellows into jammy berries and candied fruit presenting like super soft grape gummies and powdered sugar.