Fathers Coffee Ethiopia Keramo natural 300g

€15.90
Tax included

Taste great coffee from Ostrava's Father's Coffee roastery.

Flavour: PINE CHEESECAKE - CREAM BODY - MUSCOVADO SUGAR

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Coffee roasted every week

Coffee processing
Natural
Acidity
middle
Roasting degree
middle

Living high in the beautiful mountains of the Bombe region, the producers of Kerama are so remote that they do not have a central processing station. All the 1,500 or so producers take their coffee to the Bombe processing station, which is run by Daye Bensa Coffees producer Asefa Dukam. Coffees from Shantawene village and Bombe itself are also processed here.

PRODUCER - It is only for the last 4 years that farmers from the Keramo area have been bringing their coffee to Bombe station for processing. Until 2017, they processed their coffee in Shantawene village. But there their coffee was blended into a local blend and so it was hard to track down beans from the Keramo area. However, tasting the coffee individually, it was clear that Keramo stood out for its flavour profile. In order to be able to sell their coffee independently, the farmers began working with Bombe 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 cherries to the washing station, they are sorted by village here. 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.

PROCESSING - After harvesting, the cherries are brought to the central processing station in Bombe 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%. Workers return several times a day and rake the coffee beans (for 15 minutes) to ensure consistent and even drying. The coffee has a high density with a high concentration of small beans (screen size 13/14), which is unusual and indicates the high altitude at which the coffee is grown.

ORIGIN - 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 local system, it is almost impossible to find single varietal/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.

Country.

Area.

Processing plant: Daye Bensa

Altitude: 2300 m above sea level.

Variety: Ethiopian indigenous varieties

Processing: dry

Flavour profile: blueberry cheesecake, creamy body, muscovado sugar

Father's Coffee Roastery
1636

Data sheet

Coffee processing
Natural
Acidity
middle
Roasting degree
middle

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