Detour - Keramo

Pekoe This coffee presents a delicate, floral, and silky profile, reminiscent of orange pekoe tea and juicy peaches, with a fresh jasmine bouquet. Ethiopia Keramo is cultivated by 1,500 smallholder producers at 2360 MASL in the Bombe mountains. The ripe cherries are processed at the Keramo station, where the coffee undergoes traditional wet fermentation for 36 to 72 hours before being dried on African beds for 9 to 12 days, reaching approximately 10% moisture. The high altitude contributes to its density and concentration, making it a stunning washed lot. The coffee is roasted quickly, enhancing its vibrant qualities.