Ethiopia – Keramo Natural

 15.01 44.98

Country: Ethiopia
Region: Keramo Village, Sidamo Region
Processing station: Daye Bensa
Altitude: 2300 m.a.s.l.
Varietal: Ethiopian Heirloom Varietals
Processing: Washed

Taste: blueberry cheesecake, creamy body, muscovado sugar

Producers from Keramo, who live high in the beautiful mountains of the Bombe area, are so remote that they do not have their own central processing station. All about 1,500 producers carry their coffee to the Bombe processing station, which is part of Daye Bensa Coffees owned by Asefa Dukamo. 





For the past four years, farmers in the Keramo area have been carrying their coffee to Bombe Station, but until 2017 they processed it in the village of Shantawene. There it was mixed into a local blend and it was so difficult to trace directly the grains from the Keramo area.
No less, when tasting coffee individually, it was clear that coffee from this area excelled in its taste profile, so the farmers decided to change the processing site to be able to sell their coffee independently and start working with Bombe.
At stations belonging to Daye Bensa Coffee, the traceability of lots is extremely important. Books about individual harvests or coffees are kept in the smallest detail to ensure the highest possible quality of coffee.

When the cherries are brought to the washing station, they are divided according to the village. Each coffee is then separately dried and stored. Each bag is labeled with the name of the farm, the lot number and the date of harvest.
Daye Bensa works in the community to improve their living conditions and has various benefit programs. One of them is the remuneration of farmers on the basis of the amount of coffee brought or for the year-on-year consistency in the amount. It also rewards workers for their unique role in the drying process.
Last but not least, he works with local schools, where he provides students with basic necessities, such as pencils or exercise books.


After harvesting, the cherries are brought to the central processing station Bombe, where they are spread on African beds. The coffee is dried in the shade for several days to achieve an optimum humidity of between 9.5% -13%. Each bed has its own dedicated workers who return several times a day and turn the coffee for 15 minutes to ensure consistent and even drying.
Coffee has a high density with a high concentration of small beans (screen size 13/14), which is unusual and indicates the high altitude at which the coffee is grown.


Ethiopia is considered the cradle of coffee itself and its production is almost 10% of the country’s gross domestic product. It is estimated that thousands of varieties, not yet described, are growing in Ethiopia, making this country the region with the largest coffee biodiversity in the world.
If we take the historical tradition and the way of growing coffee in Ethiopia together with the political situation and system, it is almost impossible to find single-farm / single-variety lots (parts of the harvest). In recent years we can observe the change, but there is a lot of space for improvement .
However, the typical way to label coffee from Ethiopia is still, in terms of variety, Ethiopian heirloom varieties or Ethiopian native varieties. This is also the case with this great coffee.


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