{"product_id":"hamasho","title":"Hamasho, espresso from Ethiopia","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHamasho - Coffee Info\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv align=\"left\" dir=\"ltr\"\u003e\n\u003ctable style=\"width: 100%;\"\u003e\n\u003ccolgroup\u003e \u003ccol style=\"width: 10.5073%;\"\u003e \u003ccol style=\"width: 89.1316%;\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003eViolet, peach, velvety\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBean Origin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003eHamasho Kebena, Bura, Sidama, Ethiopia\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducers:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003eapprox. 450 small-scale producers from the Bura district\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVarieties:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003eLocal Landraces\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003ePost-harvest process:\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003ctd\u003e\n\u003cp dir=\"ltr\"\u003enatural\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAll our coffees are sold as whole beans.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow we prepare this coffee\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0787\/3577\/files\/Rezept_Hamasho_25_-_Icons.webp?v=1762871591\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis berry, floral coffee has an excellent sweet-acid balance. Its soft, velvety body provides the necessary structure. A coffee that demands precision in extraction. It's for those who seek complexity in their coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith the standard 9 Bar profile and a brew ratio of 1:2.1, we emphasize the lively acidity in the coffee. With just 2ml less, and thus a brew ratio of 1:2, we emphasize the velvety body and bring out the darker aromas.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you have the option of a flow profile, you'll be as delighted as Michel. Because with a slow cake wetting for 10 seconds and a flow of 3.5ml \/ sec, we extract the optimum from the coffee. In the second phase, we fix the flow at 2.5ml \/ sec, which results in a slow pressure reduction. This gives the coffee an incredibly soft, velvety body with an unbelievable balance of fundamental flavors. Or as Philipp says: \"Almost a bit boring.\" The question now is: Are you on Team Philipp or Team Michel?\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy does the coffee taste the way it does?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt the Adnan Washing Station, the cherries are pre-sorted. Afterwards, unripe, overripe, and defective cherries are selected in a water tank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter separation, the whole coffee cherries are spread in 25 kg batches, five cm thick, on African drying beds. The Testi team turns the cherries five to six times a day to ensure even sun exposure. Once the cherries have reached an appropriate moisture content of 11% to 12% - which is possible within 15 to 21 days depending on weather conditions - the lot is taken to the nearest warehouse for storage.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy did we purchase this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDavid was on-site in November 2024 and visited Adnan with our partners from Plotcoffee, as well as the exporter from Testi Coffee. During his trip, David gained a better understanding of the region, made contacts, and already secured the lots for the next season. For the first time, with Plotcoffee, Testi Coffee, and David, we have a constellation that allows us to delve deeper into the Ethiopian coffee world and learn.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow do we roast this coffee?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs a 20kg batch on our 30kg roaster. We roast the coffee through in 12:10 minutes and develop it for 1:35 minutes (13%). After eight minutes, we gradually reduce the energy, before completely reducing the gas after 1 minute in the development time. In this roast, we emphasize the many flavors and the deeply floral sweetness.\u003c\/span\u003e\u003c\/p\u003e","brand":"Kaffeemacher Rösterei","offers":[{"title":"250g","offer_id":50942340530440,"sku":"","price":14.8,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0406\/3343\/4269\/files\/HamahoPackshot.webp?v=1762961209","url":"https:\/\/kaffeemachers.shop\/en\/products\/hamasho","provider":"kaffeemachers.shop","version":"1.0","type":"link"}