Variety JARC 74112
Process Washed
Region Sidama, Bensa
Producers Small farmers - Daye Bensa washing station
Altitude 1710 - 1880 msnm

Bergamot,
Blood Orange,
Lemon Zest.

The Keramo coffee producers are a group of small-scale farmers located high in Ethiopia’s picturesque Bombe mountains. Working in partnership with Daye Bensa, around 1,500 farmers deliver their coffee cherries to the Keramo Washing Station. Here, varieties like JARC 74112 and locally cultivated strains are processed with care.

Due to the extreme altitudes of up to 2,300 meters, the beans are incredibly dense. The washed Keramo coffee undergoes a wet fermentation of 36-72 hours, followed by drying on African beds for 12-15 days. The result is a unique profile with intense flavors and complex acidity.

This coffee was harvested by a group of smallholder farmers in the Bombe mountains of Ethiopia, who work with Daye Bensa’s Keramo Washing Station to process their beans. The main varieties grown are JARC 74112 and cultivated local strains.

This coffee lot underwent a traditional wet fermentation process lasting between 36 and 72 hours, after which the beans were carefully dried on raised African beds for 12 to 15 days. During peak sun hours, the beds were covered to prevent over-drying, allowing the beans to reach an ideal moisture level of about 10%.