Ethiopia - Keramo

The Natural Keramo Adara is dried on raised African beds for 14 to 18 days using clean plastic mesh and sheets to ensure even, clean drying. The cherries are locally hulled into unsorted natural beans and then transported to Addis for final sorting.

Sitting at elevations of up to 2,300+ meters, these coffees are incredibly dense, producing intense, fruit-forward profiles that showcase the best of the region.

The Keramo Adara site has earned multiple Cup of Excellence awards (2020, 2021, and 2022), cementing its reputation as one of the most distinguished washing stations in Ethiopia.

Everything we love about a natural Ethiopian: sweet, fruity, and full of life.

Expect jammy red fruits up front, followed by tropical hints and a gentle citrusy brightness that keeps the cup balanced and lively. A silky texture and long, sweet finish make it endlessly drinkable and perfect for filter.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. So take these recipes as starting points, but not as absolute goal.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We like to pull this coffee at 18g in, 40g out in about 30 seconds.

Filter coffee:
We brew our filter coffees on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
We like to brew this coffee with 15g of coffee, water at 92°C and a medium grind size.

• 0:00 – Pour 50g of water and let it bloom for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:25 – Pour 100g of water in a circular motion.

Total brew time should be 2:15 to 2:30.

Enjoy the coffee!