The Seraph | Ethiopia

Tasting Notes | Floral · Asian Pear · Sweet · Meyer Lemon

Country | Ethiopia
Region | Bensa, Sidama (Hamasho Kebele)
Elevation | 1920–2020 masl
Producer | Daye Bensa, Asefa Dukamo Korma
Variety | 74158 Ethiopian Landrace
Process | Washed (Dry Ferment)
Aspects | African Bed Drying · High Elevation · Dense Seed (Screen size 13-14)
Roast | Nordic Light

A luminous expression of high-elevation Sidama

The Seraph

Hamasho Station is located in the Hamasho kebele of Bensa, Sidama, Ethiopia, and is managed by Asefa Dukamo Korma of Daye Bensa. Sitting between 1,920 and 2,020 meters above sea level, the station works with over 600 smallholder farmers, most cultivating the 74158 Ethiopian landrace. The name “Hamasho” translates to “Serpent,” a reference to local legend and landscape—and for this coffee, we’ve chosen the name The Seraph, reflecting its clarity, sweetness, and lifted aromatics.

74158 Ethiopian Landrace

Selected for quality and adaptability, the 74158 landrace thrives at high elevation, producing dense seeds with refined acidity and floral character. In the cool nights and warm days of Bensa, this variety develops slowly, resulting in a cup that is elegant, sweet, and distinctly citrus-forward.

Process

Washed (Dry Ferment)

1. [Depulped] Fresh cherries are depulped immediately upon arrival.
2. [72 hr] Dry fermentation in sealed tanks without water.
3. [Washed] Parchment washed clean after fermentation.
4. [10–17 days] African bed drying, with beds covered during peak sun.

Fermentation & conditioning time: 72 hr dry fermentation + 10–17 days drying

The Artwork

The artwork on this bag was designed by our in-house designer, Rachel. Inspired by Byzantine Christian motifs with a modern approach, it mirrors the lifted, radiant character of this coffee.