Ethiopia Keramo

What We Love

This year, we ventured deeper into Ethiopia, broadening our sourcing to capture the unparalleled diversity of flavors this storied coffee-growing region offers. With nearly every community boasting its own unique microclimate, Ethiopia delivers flavor profiles that are as distinct as they are irreplaceable. Keramo exemplifies this with its dark fruit tones, layered complexity, and a refreshingly crisp finish that’s unmistakably Ethiopian. In the cup, expect a silky burst of black mulberries, a refined oolong tea-like character, and a lingering sticky-sweetness reminiscent of raisins. With its sugary sweetness and delicate floral notes, Keramo is a coffee that embodies the unmatched joy of Ethiopian washed coffees.

About the Coffee & Producer

Keramo is crafted using Ethiopia’s traditional washed processing method. Ripe coffee cherries are delivered to the Keramo washing station, where they are meticulously sorted and depulped before undergoing underwater fermentation for 24–72 hours. Once fermentation is complete, the seeds are washed to remove mucilage and then dried on raised beds for around 15 days to achieve optimal moisture levels.

Daye Bensa has rapidly earned its place as a standout in Ethiopia’s coffee scene. Renowned for their exceptional performance in the Ethiopia Cup of Excellence, Daye Bensa continues to push the boundaries of what Ethiopian coffee can be. Operating multiple washing stations across the country, their efforts in Bensa have been especially impactful, producing some of the most captivating coffees we’ve ever tasted. Keramo, one of their flagship stations, consistently delivers coffees that amaze and delight year after year.

Bensa is quickly emerging as Ethiopia’s rising star, and for good reason. Along with the Keramo lot, our ALO coffees also hail from this remarkable region—and we still have a sun-dried natural lot from this harvest to share soon. But what makes Bensa so special? Several factors combine to create its distinct reputation.

First, Bensa’s competitive coffee culture drives both farmers and producers, like ALO and Daye Bensa, to push for exceptional quality. This competitive spirit has led to innovations in harvesting and processing techniques, elevating the region’s output. Second, Bensa’s climate is ideal for coffee cultivation, with warm days, cool nights, and altitudes soaring above 2,000 meters. Finally, the region is predominantly planted with the 74158 coffee variety, developed by the Djimma Agricultural Research Center in the 1970s. Known for its hallmark bright citrus acidity, stone fruit sweetness, and delicate floral notes, this variety shines in every cup.

Bensa is a true hub of Ethiopian coffee innovation and excellence, and Keramo is one of its crowning achievements. It’s a coffee that tells the story of place, tradition, and a relentless pursuit of quality.