Region: Sidama, Bombe
Variety: 74112
Process: Washed
Altitude: 2300m
Notes: Orange blossom, lemon zest, bergamot.

The producers of Keramo live high in the beautiful Bombe mountains and have an out-grower relationship with Daye Bensa. The out-grower group consists of about 1,500 farmers in various parts of the mountain range, and these producers deliver their coffee to Daye Bensa’s Keramo Washing Station. The main varieties are JARC 74112 & cultivated local varieties. Due to the staggering elevations of up to 2300 meters, the beans are very dense, with heavy concentrations of the smaller screen sizes (the majority is at 13-14).

The washed Keramo is traditionally wet fermented for between 36 and 72 hours, and then dried on African beds for about 12 to 15 days, until the coffee reaches approximately 10% moisture.