The producers of Keramo live high in the beautiful Bombe mountains and have an out-grower relationship with Daye Bensa. The out-grower group consists of about 1,500 farmers in various parts of the mountain range, and these producers deliver their coffee to Daye Bensa’s Keramo Washing Station. The main varieties are JARC 74112 & cultivated local varieties.

Due to the staggering elevations of up to 2,300+ meters, the beans are very dense, with heavy concentrations of the smaller screen sizes (the majority is at 13-14). The Washed Keramo is traditionally wet fermented for between 36 and 72 hours, and then dried on African beds for about 12 to 15 days, until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over drying. The cherries are locally hulled into unsorted natural beans, and transported to Addis for final sorting afterwards.

The cups of this exceptionally dense lot have been crisp and bright with refined sweetness, delicate stone fruit and citrus notes, and punctuated with the depth and clarity of clean black tea. We recommend a rest time of 2+ weeks to enjoy the full spectrum of flavor in this offering.

Our Flavor Notes: Peach, pomegranate, lemon, black tea

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH