Ethiopia Hamasho Borena, Anaerobic Washed Walega

From the Bensa micro-region of Sidama in southern Ethiopia, this coffee grows at 2,300–2,400 meters on volcanic soils with cool nights and dense vegetation, producing unusually small, dense beans. About 161 smallholder farmers contribute cherry to Daye Bensa's Hamasho station, where the lot undergoes 72 hours of anaerobic fermentation post-depulping before washing and a slow 10–13 day dry on raised beds. The Walega 74158 variety—a CBD-resistant selection from the 1970s—is a dominant cultivar in Bensa alongside 74112. Subtext's cupping score of 87.5 reflects the complexity that comes from high altitude, anaerobic processing, and one of Ethiopia's most compelling terroirs.