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Sidama G1 Keramo, Ethiopia, Natural

Regular price: $19.00
Sale price: $19.00
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Orange, strawberry and apple

Weight

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COFFEE PROFILE

This Natural processed, mixed Heirloom lot is extremely sweet and fruit-forward, with notes of ripe apple, orange and fresh strawberries.

TASTES LIKE	Orange, strawberry and apple
ROAST	Filter

Story

The Daye Bensa Keramo Washing Station, under the stewardship of brothers Asefa and Mulugeta Dukamo, stands as a beacon of excellence in the Ethiopian coffee landscape. Since embarking on their coffee journey in 1996, the Dukamo brothers have cultivated a reputation for producing some of Ethiopia’s finest coffees, significantly enhancing the quality and visibility of coffee from the Bensa district in Sidama.

Their operations have grown to include multiple washing stations, such as Keramo, Hamasho, and Shantawene. At the heart of their success is a commitment to working closely with approximately 1,500 smallholder farmers, forming out-grower groups that guarantee the highest quality cherry selection and processing. The meticulous Natural and Washed processes at Keramo have earned multiple Cup of Excellence awards, showcasing the exceptional quality of their coffee.

The Dukamos' dedication to quality and sustainability is evident in their hands-on approach to sourcing and processing. They have established a robust network of farmers from high-elevation areas, ensuring that only the best cherries are processed. This, combined with the ideal growing conditions and refined processing techniques, has positioned Daye Bensa Keramo as a key player in the Ethiopian specialty coffee scene. Their passion for coffee and commitment to improving farmers' livelihoods have earned them respect in the global coffee community.

PRODUCER	Daye Bensa Keramo Washing Station
REGION	Koke Sidama
VARIETAL	Heirloom
PROCESS	Natural
ALTITUDE	2000-2300 masl

Origin

Koke Sidama, Ethiopia

The Sidama region of Ethiopia is celebrated as one of the world’s premier coffee-growing areas, deeply rooted in the history of Coffea arabica. Nestled within the Great Rift Valley, Sidama offers ideal conditions for coffee cultivation, with altitudes ranging from 1,500 to 2,200 meters above sea level. The region's cool temperatures, abundant rainfall, and rich volcanic soil contribute to the distinct quality and flavour of Sidama coffee.

Coffee cultivation in Sidama dates back over a thousand years, intertwined with Ethiopian coffee legends like that of Kaldi, the goat herder. Traditionally, smallholder farmers have cultivated coffee here, relying on organic and shade-grown practices to maintain soil fertility and produce complex flavours. Sidama's coffee processing methods include both washed and natural processes, with washed coffees known for their bright acidity and floral notes, while natural coffees offer fruity, wine-like flavours. This unique flavour profile, featuring citrus, tropical fruits, jasmine, and cocoa notes, makes Sidama coffee highly sought after in the global market.

Despite challenges such as limited infrastructure and labour shortages, the dedication of local farmers and organisations, along with efforts to improve traceability and explore new processing methods, continue to elevate Sidama coffee internationally. Sidama's coffee industry plays a significant role in Ethiopia's larger coffee economy, contributing to exports and supporting the livelihoods of smallholder farmers and local communities.

BREW GUIDE

How to get the best tasting cup

NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN

Age Best Used	7-20 days after roast
Brew Parameters	Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 89 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 2:15.
Best Freeze Date	8-12 days after roast