ÄTHIOPIEN ADARA KERAMO DAYE BENSA

High in the mountains of Sidama, at 2,200 to 2,400 meters, lies the Adara Keramo Washing Station. Here, in one of Ethiopia’s highest coffee-growing regions, coffee cherries grow under special conditions. Sunny days and cool temperatures at this altitude ensure slow ripening, giving the fruit plenty of time to develop its flavors.

The station was founded in 2020 and processes harvests from 184 coffee farmers in the surrounding villages of Hamasho and Keramo. The name Keramo comes from the Sidama language and means both “at the foot of a mountain” and “to climb a mountain.” Few names could be more fitting for coffee from this impressive altitude.

Behind the station is Daye Bensa Coffee, a family business founded in 1996 by brothers Assefa and Mulugeta Dukamo. What began with coffee growing in Sidama developed into an internationally renowned specialty coffee producer. The family’s skill is also evident in its successes at the prestigious Cup of Excellence.

This Keramo uses a special processing method: Anaerobic Natural. The freshly harvested coffee cherries ferment for 72 hours in airtight barrels. They are then spread out on raised drying beds and dried for 10 to 14 days. During this time, the fruit pulp remains on the beans. The combination of fermentation and slow drying shapes this coffee’s intensely fruity flavor.

As soon as you grind it, you’ll notice aromas of lychee, ripe papaya, and flowers. In the cup, passion fruit, juicy orange, and cranberry juice take over. The tropical fruit sweetness meets a pleasantly bright, slightly tart note. Blueberries, caramel, and a soft, buttery sweetness come through in the finish.

A coffee that shows just how much fruit flavor a coffee cherry can hold. The tropical aromas and lively freshness really shine when brewed as a filter coffee.