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The Hamasho Washing Station is run by Daye Bensa whose coffees have consistently placed in Ethiopia’s Cup of Excellence year after year. The station processes cherries from some of the highest elevations that it’s possible to grow coffee at and the resulting small, dense beans are packed with elegant notes. We tasted violet, Meyer lemon, peach rings, and blueberry jam, with a sparkling peach acidity and a clean juicy body. Flower Child suggests trying this coffee two, three, and four weeks post-roast, and savoring its evolving flavor!
Bag Size: 8.8 oz (250 g)
Roast: Light
Origin: Bensa, Sidama, Ethiopia
Elevation: 2300 MASL
Varietal: Ethiopian Landrace
Process: Washed
Roaster Tasting Notes: Tamarind, Lemon Meringue, Nectarine, Pear
We Tasted: Violet, Meyer Lemon, Peach Rings, Blueberry Jam
All coffees are roasted to order and shipped direct from the roaster. Flower Child roasts every Monday, and ships Mondays, Wednesdays, and Fridays.
Every coffee we share has been tasted and recommended by our expert Tasting Panel who have years of experience in specialty coffee. We cast a wide net, trying hundreds of coffees, keeping an open mind to new regions, processes, and roasters, and going through many rounds of cupping. If there was an easier way of choosing each coffee, we wouldn’t want to do it. For exclusive weekly coffee suggestions from our panel, join Fellow Drops!
A new addition to the Bay Area’s coffee scene, Flower Child is a tiny Oakland-based roaster run by two industry veterans. Their roasting style aims to carefully showcase each coffee, letting its unique individual characteristics shine through.
Pour-Over Recipe
Ratio: 1:18
Dose: 20 g
Grind: Medium-fine (like sand)
Water: 360 g at 212°F
Bloom: 45 seconds
Total Brew Time: 4-5 minutes.
Special Notes
Our coffees are best brewed two weeks post-roast—letting the coffee rest can do it wonders—and using relatively soft or filtered water. For espresso, we recommend waiting 4-6 weeks post-roast.
