Specialisti za kavo

 

Trgovina

Stow Coffee Roasters / ETHIOPIA – HAMASHO 250g

ETHIOPIA – HAMASHO 250g

13,00 

Profil okusa

bergamotka, koščičasto sadje, cvetlične, divje jagod

Izjemno čista skodelica kave s srednje polnim telesom in živahnimi citrusnimi kislinami. Poobčutek v ustih je žameten. V kavi se prepletajo note bergamotke, koščičastega sadja, cvetlic in divjega jagodičevja.


Flavour profile

bergamot, stone fruits, floral, wild berries

Very clean cup of coffee with a medium body, lively citric acidity and valvety moutfeel. Notes of bergamot, stone fruit, flowers and wild berries are intertwined in the coffee.

Šifra 003-2 Category: Tag:

Opis

O KAVI
Pridelovalci kave iz regije Hamasho, ki živijo visoko v čudovitih gorah Bombe, imajo izjemen odnos z Daye Bensa Coffee, ki kavo odkupuje od njih. Skupino sestavlja približno 1500 pridelovalcev kave. Kmetje dostavijo kavo v procesno postajo Daye Bensa v Hamashu, kjer jih mokro fermentirajo.

Hamasho je skupaj s Keramom od Daye Bensa najvišja rastoča kava iz Etiopije, z nadmorsko višino do 2360 metrov. Zrna imajo izjemno gostoto in velikost 13-14, kar odraža počasno zorenje na višjih nadmorskih višinah.

Hamasho kava se tradicionalno mokro fermentira v 36 do 72 urah, nato pa se suši na afriških posteljicah na čisti mreži približno 9 do 12 dni do okoli 10% vlage. Med močnim soncem so posteljice pokrite, da se prepreči prekomerno sušenje.

Daye Bensa kakovost ni tuja, saj so se z leti naučili proizvajati visokokakovostne kave. Leta 2021 so na Cup of Exellence (COE) prejeli 8. mesto z enim od svojih mokro procesiranih serij Hamasho. span>


ABOUT COFFEE
The producers of Hamasho, who live high in the beautiful Bombe mountains, have an outgrowers relationship with our Ethiopian partner, Daye Bensa. The outgrower group consists of about 1500 growers in various parts of the mountain range. The producers deliver their coffee to Daye Bensa’s Hamasho washing station.

Hamasho cherries are processed at Hamasho Washing Station. Hamasho, together with Keramo are our highest elevation coffees from Ethiopia, with elevations up to 2360 meter above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes.

The washed Hamasho is traditionally wet fermented during 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during high sun, the beds are covered to prevent over drying.

Daye Bensa is no stranger to quality and has learned how to produce high quality coffees: in 2021, they received 8th place in the COE, with one of their Washed Hamasho lots.

Dodatne informacije

Teža 250 g
Sorta

Heirloom

Proces

mokri

Nadmorska višina

2300 m

Farma

Hamasho – Daye Bensa

Regija

Sidamo, Etiopija

Receptura

FILTER PRIPRAVA
Kava: 20g
Voda: 300g (93°C)
Čas: 2 minuti 30 sekund