Ethiopia Keramo

Coffee Story
Ethiopia Keramo is grown by 1500 smallholder producers at a staggering 2360 MASL, high in the Bombe mountains. Once freshly picked, the producers deliver their ripe cherry to the Keramo station to be processed Keramo. Because of the extremely high altitudes, the coffees are highly dense, with heavy concentration reflecting a slow maturation. Once freshly picked, this stunning washed lot is traditionally wet fermented for 36 to 72 hours and then dried on African beds with clean plastic mesh and sheet for about 9 to 12 days until the coffee reaches approximately 10% moisture. During peak sun, the beds are covered to prevent over-drying. The green analysis of this coffee revealed a medium-high moisture content and high density. Our style when roasting washed Ethiopians is fast and quick, which has worked wonderfully for this coffee.