Pretty much all Ethiopian coffee is grown by smallholder farmers (who grow other crops besides) and collectively processed at nearby washing stations. So the “farm” name of this coffee, Hamasho, is actually the washing station’s name. Also, as the birthplace of coffee, Ethiopian beans are almost exclusively from “heirloom” varietals indigenous to the growing regions. They’re doing something right in Sidama, friends, as this truly excellent coffee shows. The aromatics are very sweet with notes of strawberry, blueberry, and florals. The cup is a nice balance of sweet and tart with delectable notes of cooked berries, starfruit, jasmine, and cocoa powder.