Producers from Keram, living high in the beautiful mountains of the Bombay area, are so remote that they do not have their own central processing station. All about 1,500 producers transport their coffee to the Bombe processing station, which falls under Daye Bensa Coffees producer Asef Dukam. Coffee from Shantawene Village and Bombe itself is also processed here.
PRODUCER - For the last 4 years, farmers in the Keramo area have been transporting their coffee for processing to Bombe station. Until 2017, they processed coffee in the village of Shantawene. There, however, their coffee was blended into a local blend, making it difficult to trace grains from the Keramo area. However, during the individual tasting of coffee, it was clear that Keramo excels in its taste profile . To be able to sell their coffee on their own, farmers began working with Bombe. At stations belonging to Daye Bensa Coffee, lot traceability is extremely important. Books about individual harvests or coffees are kept in the smallest detail to ensure the highest possible quality. When farmers bring their cherries to the washing station, they divide them here according to the village. Subsequently, each coffee is dried and stored separately. The individual bags of processed coffee are then marked 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 benefit programs. One of them is the remuneration of farmers on the basis of the amount of coffee brought or for the year-on-year consistency in the amount. It also rewards workers for their unique role in the drying process. Last but not least, he works with local schools, where he provides students with basic necessities such as pencils or exercise books.
PROCESSING - After harvest, the cherries are brought to the central processing station Bombe, where they are spread on African beds. The coffee is dried in the shade for several days to achieve an optimum humidity between 9.5 - 13%. Workers return several times a day and dig up the coffee beans (for 15 minutes) to ensure consistent and even drying. 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 coffee is grown.
VARIETY - Ethiopia is considered the cradle of coffee itself and its production is almost 10% of the country's gross domestic product. It is estimated that thousands of hitherto undescribed varieties are growing in Ethiopia, making the landscape the region with the largest 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-species / single-variety lots (parts of the harvest). Although this has been slowly changing in recent years, it is still a typical name for the Ethiopian heirloom varieties - Ethiopian heirloom varieties. This is also the case with our great Keramo coffee.
Area: Keramo Village, Sidama Region
Processing plant: Daye Bensa
Over. altitude: 2300 m above sea level
Variety: Ethiopian native varieties
Taste profile: blueberry cheesecake, creamy body, muscovado sugar