Ethiopia Hamasho Lactic Fermentation

The producers of Hamasho village live high in the beautiful Bombe mountains, the region has an the incredibly high elevation that promotes slow growth and in turn dynamic/ complex cup profiles.

Perfectly ripe cherries with the highest possible sugar content are sorted from harvest, then placed in an anaerobic environment like a tank or sealed barrel. Throughout the fermentation process that follows, the producer will carefully monitor and control temperature, pH levels and available oxygen to achieve the right conditions for lactobacillus to flourish and dominate the fermentation.