WHAT WE SAY:
***Grade 1 Limited Release***
Widely debated as the birthplace of coffee there is no denying ETHIOPIA is a Rockstar coffee producer. Responsible for both outstanding natural and washed processed coffee's its the big ballsy naturals we love and this KERAMO from SIDAMO is an absolute cracker.
Roasted light but flexible for all brew methods KERAMO is peach sorbet sweet, clean and juicy when brewed as a filter coffee. Reminds us of hot summer childhood day's sucking down Frosty Fruits under the sprinkler. (Google it if you're not old enough)
As an espresso we get sweet toffee upfront followed by soft apricot acidity and a clean subtle finish. With milk it all comes togther balancing fruit sweetness and floral flavours - think peach toffee tart and you're close.
PEACH SORBET // TOFFEE ORANGE // SWEET & FLORAL
WHAT THEY SAY:
REGION: Keramo Village, Bensa, Sidamo, Ethiopia
ELEVATION: 2360 masl
AROMA: 8.0 Toffee and floral notes
FLAVOUR: 7.75 Peach, passionfruit, orange blossom, toffee sweetness
ACIDITY: 7.75 Soft apricot like acidity
BODY: 7.75 Medium coating body
BALANCE: 7.75 Very sweet and well balanced
AFTERTASTE: 7.75 Lingering toffee and floral notes
OVERALL: 7.75 A clean, sweet, complex coffee
Daye Bensa was established in 2006 by two brothers, Asefa and Mulugeta Dukamo who have been working as coffee suppliers from Sidamo region. Sidamo, Ethiopia, a place known for its rich vegetation, has ample rainfall, optimal temperatures, and fertile soil. This micro lot grows on the slopes of the Shanta Golba Mountain with an elevation of 2260 - 2360 masl. Climate conditions are sunny with humid annual rainfall of 1599 - 1799mm. Named after a well-known coffee producing kebele (place). It produces one of the best coffees in the world, taking out the 2020 Cup of Excellence. Farmers are paid higher for their cherries in this region and farmers are well known for picking only red cherries. Harvests usually occur a month earlier than surrounding regions. There are 391 farmers that bring their cherries to this washing station. The equipment and tools include fermentation tanks, allowing for natural and anaerobically processed coffees and African beds for drying coffee. This Micro-lot was naturally processed, a clean, sweet, and pleasing complexity runs throughout. It offers tasting notes of peach, passionfruit, and orange blossom.