Ethiopia - Adara Keramo

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Clean
  25
• Floral
  25
• Sweet
  25

Adara Keramo Station was established in 2020 in Bura Wereda at an altitude of 2,200–2,400 metres. Located northeast of Bensa Daye and southwest of Hamesho, the station sources cherries from the nearby highland kebeles of Hamasho and Keramo. The name “Keramo” comes from the Sidamic language and can mean either a place situated around a mountain or the act of climbing one. The station works with 184 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers who contribute carefully harvested cherries grown in the region’s pristine highland environment. These exceptional growing conditions help produce distinctive, high-quality coffees typical of Sidama. This lot is processed using the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. sun dried method. Fresh cherries are spread in thin layers on raised beds and dried for 16–20 days to ensure even airflow and consistent drying. Moisture levels are closely monitored, and once the coffee reaches 10–10.5% moisture, it is rested and stored to maintain quality before export. This lot delivers a vibrant, fruit-forward cup that reminds us of ripe papaya, boozyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. notes of peach schnapps and sweet floral blossom honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural..