Hamasho cherries are processed at Hamasho Washing Station. Hamasho, together with Keramo are some of the highest elevation coffees from Ethiopia, up to 2360 meters above sea level. The beans are very dense, with a heavy concentration of the smaller screen sizes (the majority of the coffee screen sizes at 13-14). This reflects slow maturation at higher altitudes. This washed Hamasho is traditionally wet fermented during 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet for about 9 to 12 days until it reaches around 10% moisture. During high sun, the beds are covered to prevent over drying.