This is an exquisite natural-processed coffee from the highlands of Bensa. It is very fruit-forward, but maintains an exceptional amount of acidity and freshness. In the cup we find watermelon, elderflower and lychee.
Keramo, Bura, Bensa, Sidama
Hand picked at peak ripeness. Floated to further remove defects. Sorted. Dried on raised beds in full cherry.
The Hayissa washing station is quite small, with only 30 drying tables. The site purchases cherries from focused nearby producers, and only exported 148 bags in total this year. This is the first year we have purchased coffee from this station, and certainly won't be the last. This coffee is explosive in both flavor as well as complexity, giving us a profile rarely seen. We will be traveling to Keramo this coming harvest to learn more.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.