Keramo - Heirloom

120kg lot available for filter and espresso

Daye Bensa, Sidama, Ethiopia – Natural Heirloom

– “A stunning natural processed micro-lot of Ethiopian Heirloom by renowned producer Asefa Dukamo”.

What to expect in the cup

Pineapple, passion fruit, ripe papaya. Very sweet and velvety with multi-layered soft tropical fruits complexity and outstanding aroma.

£14.00£42.00

Clear
As soon as the coffee is received it gets sorted by floating and picking out the ripe cherries. Then dry it on African raised beds for 13-15 days; one person is assigned per each individual bed to rotate the cherries every 15 minutes to ensure uniformity of drying. At Daye Bensa traceability is extremely important for their micro lots. The record-keeping book is carefully handled and separation is key to guarantee the highest level of quality. when the cherries are received they got separate by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot.
The producers of Keramo, who live high in the beautiful Bombe mountains,are mainly outgrowers that work with Daye Bensa. The outgrower group consists of about 1500 growers in various parts of the mountain range, which also include producers from Bombe and Shantawene. The producers deliver their coffee to Daye Bensa Keramo washing station.Keramo cherries are processed at Keramo Washing Station. On the Shantawene site, Daye Bensa processed the #7 Cup of Excellence lot, and is investing in upgraded processing equipment, and experimenting with honey and anaerobic fermentation. The beans are very dense coffee, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which is highly unusual and reflects the higher elevations where the coffee is grown.At Daye Bensa traceability is exremely important for their micro lots.The record-keeping book is carefully handled and separation is key to guarantee the highest level of quality.when the cherries are received they got separate by village, the coffee is then kept separate throughoutdrying, processing, and storage, with labels stating the delivery dates, farm name, lot number, andmore details related to the particular lot.Daye Bensa is a particularly “Community” oriented business delivering additional bonus payment to the farmers based on the volume they contribute to the Micro-lots and they reward consistency year in year out.This year they are also rewarding their workers at the farm for the crucial role they have during the drying process.At last they are constantly working with the school principal in the villages surrounding the farm providing school materials for the students that struggle with their basic needs such as note pads or pens.