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Ethiopia Keramo
Ethiopia Keramo is grown by 1500 smallholder producers at a staggering 2360 MASL, high in the Bombe mountains. The coffee is dense due to high altitudes, reflecting slow maturation. It is a washed lot, traditionally wet fermented for 36 to 72 hours and dried on African beds with clean plastic mesh and sheet for about 9 to 12 days until reaching approximately 10% moisture. During peak sun, the beds are covered to prevent over-drying. The coffee's green analysis shows medium-high moisture content and high density. The style when roasting washed Ethiopians is fast and quick.
Ethiopia Keramo is grown by 1500 smallholder producers at a staggering 2360 MASL, high in the Bombe mountains. The coffee is dense due to high altitudes, reflecting slow maturation. It is a washed lot, traditionally wet fermented for 36 to 72 hours and dried on African beds with clean plastic mesh and sheet for about 9 to 12 days until reaching approximately 10% moisture. During peak sun, the beds are covered to prevent over-drying. The coffee's green analysis shows medium-high moisture content and high density. The style when roasting washed Ethiopians is fast and quick.
Coffee origin
Country
Ethiopia
Region
Sidama Bensa
Variety
local landraces
Altitude
2300 m
Farm
Keramo
Producer
Various smallholders delivering to Daye Bensa
Roast level
Light medium
Process
washed
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