Region: Sidama
Elevation: 2300 meters
Cultivar: Heirloom
Process: Washed
Notes: White Tea, Cinnamon Toast Crunch, Strawberry, Cantaloupe
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The producers of Keramo live high in the beautiful Bombe mountains and work closely with Daye Bensa Coffee, one of Ethiopia’s most respected coffee exporters. Around 1,500 smallholder farmers contribute their harvests to the Keramo Washing Station, growing primarily JARC 74112 and local heirloom varieties at staggering elevations of over 2,300 meters above sea level. This remarkable altitude produces exceptionally dense, small coffee beans packed with complex flavor.
The Washed Keramo lot is traditionally wet-fermented for 36 to 72 hours and then dried on raised African beds for about 15 days This allows the coffee to develop a clean, bright, and layered profile.
Daye Bensa Coffee, established in 1996, has built a reputation for excellence through decades of experience navigating the challenges of coffee production and export in the region. Their dedication has earned the Keramo Adara site prestigious Cup of Excellence awards in 2020, 2021, and 2022, cementing its status as one of Ethiopia’s finest washing stations.
This limited offering captures everything we love about washed Ethiopian coffees; crisp, floral, and fruity with a refined sweetness and sparkling clarity. Daye Bensa’s careful collaboration with out-growers and multiple washing stations in Sidama, including Keramo, Shantawene, Hamasho, and Bombe, ensures consistently exceptional quality with each harvest.
Region: Sidama
Elevation: 2300 meters
Cultivar: Heirloom
Process: Washed
Notes: White Tea, Cinnamon Toast Crunch, Strawberry, Cantaloupe
----------------------------------------------------------------------------------
The producers of Keramo live high in the beautiful Bombe mountains and work closely with Daye Bensa Coffee, one of Ethiopia’s most respected coffee exporters. Around 1,500 smallholder farmers contribute their harvests to the Keramo Washing Station, growing primarily JARC 74112 and local heirloom varieties at staggering elevations of over 2,300 meters above sea level. This remarkable altitude produces exceptionally dense, small coffee beans packed with complex flavor.
The Washed Keramo lot is traditionally wet-fermented for 36 to 72 hours and then dried on raised African beds for about 15 days This allows the coffee to develop a clean, bright, and layered profile.
Daye Bensa Coffee, established in 1996, has built a reputation for excellence through decades of experience navigating the challenges of coffee production and export in the region. Their dedication has earned the Keramo Adara site prestigious Cup of Excellence awards in 2020, 2021, and 2022, cementing its status as one of Ethiopia’s finest washing stations.
This limited offering captures everything we love about washed Ethiopian coffees; crisp, floral, and fruity with a refined sweetness and sparkling clarity. Daye Bensa’s careful collaboration with out-growers and multiple washing stations in Sidama, including Keramo, Shantawene, Hamasho, and Bombe, ensures consistently exceptional quality with each harvest.
