Ethiopia – Keramo Natural

 17.77 53.37

Country: Ethiopia
Area: Keramo Village, Sidamo Region
Processing station: Daye Bensa
Altitude: 2300 m.a.s.l.
Variety: Heirloom (indigenous varieties)
Processing: Dry
Taste profile: Blueberry cheesecake, creamy body, muscovado sugar

The farmers of Keramo village live so high up in the beautiful mountains that they do not have their own processing station. All 1,500 growers take their coffee to the Bombe processing station, which is owned by Daye Bensa Coffees producer Asefa Dukama.


It‘s only been the last 4 years that farmers in Keramo region have been bringing their coffee to Daye Bensa station for processing. Until 2017, they processed their coffee in Shantawene village. But their beans were mixed into a local blend there and so it was hard to track down their coffee. However, tasting the coffee individually, it was clear that Keramo stood out for its flavour profile. In order to sell their coffee independently, the farmers began working with Daye Station.
At the stations belonging to Daye Bensa Coffee, lot traceability is extremely important. The books of each harvest or coffee are kept to the smallest detail to ensure the highest possible quality.
When farmers bring their coffee cherries to the washing station, beans are sorted by village there. Each coffee is then dried and stored separately. The individual bags of processed coffee are then labelled with the name of the farm, the lot number and the date of harvest.
Daye Bensa works to improve living conditions in the community and has various fundraising programs. One of these is rewarding farmers based on the amount of coffee they bring in or for year-to-year consistency in quantity. It also rewards workers for their unique role in the drying process. Last but not least, it works with local schools to provide basic supplies such as pencils or notebooks for students.


After harvesting, the cherries are brought to the central processing station, where they are spread out on African beds. The coffee is dried in the shade for several days to reach an optimum moisture content of between 9.5-13%. Station staff rake the beans several times a day (for 15 minutes) to ensure consistent and even drying.
The coffee is very dense and has a high concentration of small beans (screen size 13/14), which is quite unusual and indicates the high altitude at which it is grown.


Ethiopia is considered the cradle of coffee itself and its production is nearly 10% of the country’s gross domestic product. It is estimated that thousands of previously undescribed varieties grow in Ethiopia, making the country the region with the greatest coffee biodiversity in the world.
Given the historical tradition, the way coffee is grown in Ethiopia, along with the political situation and the local system, it is almost impossible to find single variety lots (parts of the harvest). Although this has slowly started to change in recent years, for the time being the typical designation of coffee varieties from Ethiopia is still Ethiopian heirloom varieties or Ethiopian indigenous varieties. This is also the case with our excellent Keramo coffee.

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