Region: Sidama, Bombe mountains
Variety: 74112
Process: Natural
Altitude: 2260-2360m
Notes: Blueberry, peach, bergamot.

The producers of Keramo, who live high up in the beautiful Bombe mountains, have a relationship as outgrowers with Daye Bensa. The outgrower group consists of about 1500 growers in various parts of the mountain range. Keramo cherries are processed at Keramo Washing Station. Keramo, together with Hamasho are one of the highest elevation coffees from Ethiopia, with elevations up to 2360 meter above sea level. The beans are very dense, with heavy concentration of the smaller screen sizes. This reflects slow maturation at higher altitudes. Natural Keramo is made from well selected, ripe cherries. The cherry is floated upon reception to remove any low quality cherry, then dried on African beds for 14 to 18 days. Then locally hulled into natural beans, and transported to Addis for final sorting afterwards.