This micro-lot originates from the Keramo washing station, high in the beautiful Bombe Mountains of Sidama. The cherries are hand-picked by 380 local, smallholder farmers. This washing station is a mill owned by Daye Bensa, who we have sourced from for several years. Keramo has built a reputation in the region for producing some of the best coffees in Ethiopia. In 2020, 2021, and 2022, coffees from this station received Cup of Excellence awards.

Due to the staggering elevations of over 2300 meters above sea level, the beans grown here are small and nutrient-dense, resulting in wildly complex flavors. This is a washed processed coffee. After sorting and de-pulping the cherries, the coffee is fermented in water for 36-72 hours, washed of remaining mucilage, then dried on raised beds for 12-15 days. During times of peak sun, the coffee is covered to prevent over-drying. Over-drying affects the flavors available during the roast process, leading to a flat coffee.

Ethiopian coffees from Sidama are known for their complexity, bright citrus acidity, floral notes, and fruit-forward flavors. This washed coffee offers all that and more. Start with 1 to16.5 brew ratio, filtered water at 206-208℉, a medium-coarse grind, and a 3-3.5-minute brew cycle, and you'll taste sparkling notes of lime, hibiscus, and white tea