Situated high within the Bombe mountain range, Hamasho Station is a cornerstone of quality in the Bensa region, consistently producing some of Sidama’s most expressive microlots. This particular lot underwent an extended fermentation approaching 100 hours, creating a slow, carefully monitored transformation that yielded a cup of remarkable complexity. Expect a layered and articulate fruit profile, with clarity and structure that reflect both the quality of agronomy and the precision of its processing.