This Ethiopian Hamasho Village Natural coffee is produced by Asefa Dukamo and smallholder farmers in Sidama, Bensa, at an altitude of 2,230 - 2,300 masl. The variety is 74158 and the process is Natural. Daye Bensa Coffee, founded by brothers Asefa and Mulugeta Dukamo, aims to uplift coffee farming families in Daye Bensa, Sidama. They have established wet and dry mills and an exporting company, now boasting 71 washing stations, 11 dry mills, and three farms, with plans to expand to Guji, Bale, and West Arsi. Hamasho Village, in the Bombe Mountains of Sidama Bensa, comprises hundreds of smallholder farmers known for their high-quality coffee. Daye Bensa Coffee supports these farmers with healthy cultivation practices and is one of Ethiopia's Top 5 Coffee Exporters, supplying 7,500 tons annually to 25 countries. Archers Coffee has a long-standing relationship with Daye Bensa, marked by collaborations such as exclusive Hamasho 192 Hrs and Gatta Warm Anaerobic Archers lots, and a learning adventure to Gatta Farm. Ethiopian heirloom coffee is categorized into Jimma Agricultural Research Center (JARC) varieties and regional landrace varieties. JARC varieties are developed for productivity, quality, and adaptability. 74158 is a JARC variety known for its intense floral aromatics with fresh tropical and stone fruit qualities, reminiscent of Panama Geisha. Past Hamasho Village Natural offerings from Archers Coffee have shown evolving flavor profiles: 2020 featured notes of jasmine, orange blossom, lychee, apricot, and lemongrass; 2021 retained jasmine, lychee, and apricot; 2022 introduced blueberries, orange, and caramel for a juicier, richer cup. More recent lots have highlighted peach soda, melon, and mandarine, with amplified sweetness. This Natural-processed Archers Lot offers succulent, sweet, tropical complexity with berries, stonefruit, citrus, and delicate white florals. Brewing Guide Pointers: - Ready your brewing tools ahead. - Keep your coffee gear and containers clean. - Decide and adjust your grind size based on roast date and brewing method. - Be consistent with water quality and measuring weight, ratios, and time. - Let your palate help you personalize the best recipe for you. Brew often and have fun! Recommended Recipe: For Filter: - Coffee-to-water ratio: 1:15 - Coffee grind size: Medium (700-900 microns) - Coffee age: 7-14 days, ideally - Coffee dose: 17 grams - Water weight: 255 mL - Water temperature: 91°C-93°C - Target brew time: 02:30 - 03:00 For Espresso: - Dose: 18 to 20 grams - Yield: 34 to 40 grams - Time: 22 to 26 seconds - Ratio: 1:1.8 to 1:2 - Temperature: 90°C - 93°C Milk Ratio Sweet Spot: - Dose: 18-20 grams for all cup sizes (90ml, 120ml, 150-180ml, 210-240ml) - Yield: - 90ml cup: 40 mL (split shot) - 120ml cup: 20-24mL - 150-180ml cup: 22-28mL - 210-240ml cup: 30-32mL - Temperature: 90°C - 93°C