Here’s how we brew this sweet, structured, and super expressive coffee, exclusive to Drops—Ethiopia Hamasho by ILSE!

This is ILSE’s second year working with Hamasho. The washing station processes the cherries from farmers high in the Bombe mountains and the 2,300+ MASL elevation results in small, very dense beans packed with nuance.

We tasted peach tea, florals, honey, strawberry, jasmine, and baking spices, with a sweet aroma, a silky body, and pineapple-like acidity.

Ethiopia Hamasho 

🌍 Origin: Sidama, Ethiopia

💦 Process: Washed

🔬 Varietal: Local Landrace

⛰ Elevation: 2,300 MASL


Brew Recipe for Pour-Over

Using Stagg [X] Dripper


23.5g of Ethiopia Hamasho by ILSE to make 350g of coffee.

350g of Water


1. Measure and grind coffee

Measure out 23.5g coffee beans and grind them on a medium to medium-fine coarse setting. We used setting 4 on Ode with Gen 2 Burrs, which is about 3 on Ode with Gen 1 Burrs.

2. Heat water and rinse filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 47g for the bloom

Fully saturate your coffee grounds with twice as much water as coffee, and allow about 35 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 103g, then 100g, and finish at 100g. The total brew time should be about 3:30 mins.

5. Decant into your favorite mug and enjoy! 

Look out for the incredible flavors of jasmine, peach, honey, and limeade.