Hamasho, Espresso from Ethiopia

Hamasho - Coffee Info

How we prepare this coffee

The berry and floral coffee has an excellent balance of sweetness and acidity. The soft, velvety body gives it the necessary structure. A coffee that requires precision in extraction. It's for those seeking complexity in their coffee.

With the standard 9 bar profile and a drink ratio of 1:2.1, we emphasize the lively acidity in the coffee. With just 2ml less, and thus a drink ratio of 1:2, we highlight the velvety body and showcase the darker flavors.

Those with the option of a flow profile will be thrilled, like Michel. Because with a slow cake saturation over 10 seconds and a flow rate of 3.5ml / sec, we unlock the optimal qualities in the coffee. In the second phase, we fix the flow at 2.5ml / sec, resulting in a slow pressure decline. This gives the coffee an incredibly soft, velvety body with an amazing balance of fundamental flavors. Or as Philipp puts it: "Almost a bit boring." So the question arises: Are you in Team Philipp or Team Michel?

Why does the coffee taste the way it does?

At the Adnan Washing Station, the cherries are pre-sorted. Subsequently, unripe, overripe, and defective cherries are selected in the water tank.

After separation, the whole coffee cherries are spread five cm thick in 25-kg batches on African drying beds. Testi's team turns the cherries five to six times daily to ensure even sun exposure. Once the cherries reach an appropriate moisture content of 11% to 12% – which, depending on weather conditions, can take 15 to 21 days – the lot is transported to the nearest warehouse for storage.

Why did we buy this coffee?

David was on-site in November 2024 and visited Adnan with our partners from Plotcoffee, as well as the exporter of Testi Coffee. On his trip, David gained a better understanding of the region, made connections, and secured lots for the next season. For the first time, we now have a constellation with Plotcoffee, Testi Coffee, and David that allows us to dive deeper into the Ethiopian coffee world and learn.

How do we roast this coffee?

As a 20kg batch on our 30kg roaster. In 12:10 minutes we roast the coffee through and develop it for 1:35 minutes (13%). After eight minutes we gradually reduce the energy before completely cutting the gas after 1 minute into the development time. With this roast, we emphasize the many flavors and the deep floral sweetness.

Our seasonal, fruity espressos on subscription

In the Bouba subscription you'll receive the current beans from the violet espresso line, shipped directly to your home. This way you get it freshly roasted and effortlessly in your mailbox.

Shipping also available via coffee letter

All our coffees can be ordered in the form of a coffee letter. It's treated like a regular letter and arrives in your mailbox. This reduces the postage for 250g of coffee from 7 to 2.5 francs. At checkout, you can choose between coffee letter, A-Post, and B-Post options.