Etiopia Hamasho

About This Coffee

This coffee is a single-origin selection from the Daye Bensa farm in the Hamasho area of the Sidama region, Ethiopia, grown at an altitude between 2,260 and 2,360 meters. It is processed using the natural method with sun drying. The flavor profile is characterized by notes of mango, peach, honey, and aromatic spices, with a velvety, medium-bodied mouthfeel and a lingering gingerbread finish. This coffee is balanced and sweet, offering a harmonious experience reminiscent of yellow fruits.

Origin

Sidama (Ethiopia)

Flavor Notes

Peach, Honey, Aromatic Spice, Yellow Fruit, Gingerbread

Roast Level

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Processing

Natural

Typology

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I Druper Coffee

I Druper Coffee is the first specialty coffee roastery in Trentino, founded in Trento by Raimondo Morreale and Irene Coslop. Morreale studied agrarian enology and spent years working for a coffee multinational before earning his SCA Authorized Sensory Trainer certification and serving as an Italian judge for national coffee championships. Coslop, a Cultural Heritage graduate, trained as an SCA coffee taster and brings deep expertise in sensory analysis to the operation. What began as a training focused venture grew into a full roasting business, with the pair upgrading from a 6kg Probat to a 30kg Probat as demand outpaced capacity. The roastery treats each coffee as an individual product, developing specific roast profiles to preserve the organoleptic characteristics of every origin. Operating from a converted family shop in Zambana and a production facility in Spini di Gardolo, I Druper combines roasting with ongoing SCA education courses.

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