Регіон: Sidamo region
Кооператив: Daye Bensa
Станція митої обробки: Keramo
Станція сухої обробки: Addis
Середні опади: 1599 – 1799 mm per year
Різновид: 74220 / 74212
Висота вирощування: 2260-2360 m.a.s.l.
Спосіб збору врожаю: Hand-picked
Період збору врожаю: Nov-March
Обробка: Natural / Washed
The producers of Keramo, who live high in the beautiful Bombe mountains, have an outgrowers relationship with our Ethiopian partner, Daye Bensa. The outgrower group consists of about 1500 growers in various parts of the mountain range. The producers deliver their coffee to Daye Bensa Keramo washing station.
Keramo cherries are processed at Keramo Washing Station. Keramo, together with Hamasho are our highest elevation coffees from Ethiopia, with elevations up to 2360 meter above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes.
The washed Keramo is traditionally wet fermented during 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during high sun, the beds are covered to prevent over drying.
Natural Keramo is made from well selected, ripe cherry. The cherry is floated upon reception to remove any low quality cherry. The cherry is then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis for final sorting.