Recommended Roast Level:
When we are searching for a new coffee, descriptions like "fruit-forward natural Ethiopian" are the only words we need to become instantly hooked. What makes this coffee special is the complex fruitiness that pops out at you when you take your first sip. A big-bodied coffee with notes of red berries, tart cranberry, and rich, red wine. This is the ideal coffee for those who enjoy a vibrant, fruity cup!
Keramo Village Coffee Production:
Keramo comes from a privately owned processing site near Keramo Village, tucked away in the Bombe mountains of Ethiopia's Sidama growing region. Along with coffee from their own farm called "Daye Bensa", they are buying and processing coffee from local farmers from three different growing areas nearby such as Shantawene, Bombe and Keramo villages. This lot is made up from coffees grown by farmers only in Keramo village, none of their own estate coffee or coffees from the nearby villages are mixed in. The Keramo site is really high up there, over 2,200 meters above sea level! It's astonishing, really, and not only responsible for producing super dense coffee, but you see some smaller size beans too. The station and farms are certified organic too, though we brought in without the certificate this year. But it does mean they go to great lengths to register every small farmer who they buy from and certify that organic agricultural practices are being employed at the farm level (they're also Rain Forest Alliance and UTZ certified).
||Natural (Dry Process)
||Red Berries, Cranberry Juice, Red Wine
|Recommended Brew Methods:
||Drip, Pour Over, French Press
||Small Specialty Farmers