Boo! Modern Coffee Co.
Ethiopia - Keramo natural
Ethiopia - Keramo natural
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We decided to work with our partner at The Coffee Quest to bring you the best of this season's Ethiopian coffee!
Sourced through their partner in Ethiopia, Daye Bensa, who is known to produce high-quality coffee, the Keramo washing station is nested high up in the beautiful Bombe Mountains, at a staggering altitude of up to 2300m.
Daye Bensa has an out-grower relationship with the producers of Keramo, consisting of about 1500 farmers in various parts of the mountain range. These farmers deliver their coffees (mainly JARC 74112 variety) to Daye Bensa's Keramo washing station.
This natural processed coffee is dried on African beds, with clean plastic mesh and sheet for about 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and transported to Addis for final sorting.
This coffee is everything we love in a natural Ethiopian! Sweet, jammy, and fruity with clear notes of tropical fruits. This lot got us excited about Ethiopian coffee again and we hope it does it for you too!
To make our coffees more accessible, at Boo! we decided to only produce omni roast. That means that all of our coffees are meant to be used both as espresso or filter coffee. Follow our recipes at the bottom to get the best result with each coffee!
Country & region: Ethiopia, Sidama
Farm: Keramo Washing Station, Daye Bensa
Processing: Natural process
Varietal: JARC 74112 & cultivated local varieties
Altitude: 2300m
Harvest: January 2024 and after
Sourced through: The Coffee Quest
Transparency report :
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FOB : 9,21€/Kg
FOB (Free On Board) price represents the cost of coffee when it leaves the exporting country. It includes the price paid to the farmer, transportation within the country, and the exporter's margin.
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Roasted coffee cost : 21,40€/Kg
This is our total cost for this coffee after being roasted. This contains the price of electricity, weight loss and packaging.
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Transportation cost
This is the cost of transportation of green coffee from the origin country to us. This information is only displayed when we purchase directly from the producers or through an exporter in the same producing country.
Recommanded recipe :
For espresso :
If possible on your machine, we always recommend setting a pre-infusion of 5-10 seconds at lower pressure then ramping up to 9 bar for the rest of the extraction.
Our recipe for this coffee would be: 18g in and 44g out in about 25-28 seconds.
Enjoy your espresso!
For filter
Our filter recipes are based on a classic V60 size 01 with CAFEC abaca filters.
Amount of coffee : 15g
Grind size : medium
Water : 230g at 95°C
0:00 - Blooming - Pour 50g (gentle swirl when finished pouring)
1:00 - Circular pour to 150g
1:30 - Circular pour to 190g
1:45 - Circular pour to 230g, followed by a gentle swirl.
Drawdown should be around 2:30
Enjoy your filter coffee!