Roast Profile 1 - Light
a classic washed Ethiopian profile
Soft, delicate black tea notes with cane sugar sweetness and Meyer lemon acidity
Another coffee beloved by Ceremony is here again for another season! Keramo is a washed-process coffee representing the work of a producer group from the organization Daye Bensa in Sidama, Ethiopia. This group represents approximately 1500 farmers in the Bombe mountain range who all bring their coffee cherries to the Keramo Adara Washing Station where the coffee is sorted, processed, and dried before making its way to our cups.
This coffee is grown at over 2300 MASL and is therefore quite dense and small in size. The weather at these high elevations means slower maturation of the cherry, which translates to more sweetness in the cup. These producers and this washing station in particular have a well-earned reputation of producing some of the best coffees in Ethiopia, as reflected in their recent years of success at the prestigious Cup of Excellence awards.
Dial in to notes of lemongrass, black tea, and turbinado sugar with a 1:16 coffee to (filtered) water ratio. The mouthfeel is smooth and reminds us of a fuller bodied black tea. The acidity is bright and lively like Meyer lemon.
Note: This coffee will taste best at least 10 days off roast.
Yellow
Bright, vibrant yellow coffees offer refreshing and effervescent flavors found in meyer lemon, pineapple, and mango.
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