Keramo is a fruit bomb exploding with a fresh and dried fruited notes like strawberry, rhubarb pie, dried banana, green melon and tart, berry-like acidity, with accents of jasmine, all spice and rue. City to City+.
|Region||Keramo Village, Sidama|
|Processing||Dry Process (Natural)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||September 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Cultivars|
|Appearance||.8 d per 300 gr; 14+ screen - mainly partial quakers, there are a lot of small beans too (not a defect)|
|Roast Recommendations||City to City+ - 1st C is quite, so listen closely and watch development if your roaster allows|
This coffee is one of two lots that will be sold under the "Keramo" name, the other being a fantastic wet process coffee that will come early in the new year. Both coffees come from a privately owned processing site near Keramo Village, tucked away in the Bombe mountains of Ethiopia's Sidama growing region. Along with coffee from their own farm called "Daye Bensa", they are buying and processing coffee from local farmers from three different growing areas nearby - Shantawene, Bombe and Keramo villages. The samples we tasted from all three village sites scored high and we bought wet and dry process lots from all of them (the others should be available early 2020). This lot is a mix of coffees harvested from their own farm and outgrowers around Keramo village. It's certified organic too, which means that they go to great lengths to register every small farmer who they buy from and certify that organic agricultural practices are being employed at the farm level (they're also Rain Forest Alliance and UTZ certified, but we only brought in with the organic certificate). The farm and outgrowers are growing Ethiopian heirlooms and altitude ranges from just under 2000 meters to 2100 meters above sea level. It's worth noting that the screen size is on the small side too. The majority of the coffee is 15+, but we are spotting quite a few 14 screen beans in there too. The biggest concern here is that these smaller, lower density beans will roast faster than the largest coffee. While that can be true, we found that either sticking to City to City+ roast range or slowing down the last leg of the roast helps keep the small beans from charring and darker 'roast' flavors at bay. I don't recommend roasting to Full City or beyond for this reason unless you are shooting for espresso.
I roasted Keramo to three different levels, City, City+ and Full City. I started with the darkest roast actually, but not on purpose. Part of the reason is that the 'crack' is very subtle at first in comparison to most other coffees and I just didn't hear it. Once I figured that out, I paid closer attention to both sight and sound and had no further issues. The coffee smells particularly sweet in lighter roasts. Both City and City+ have a raw sugar scent beneath bold berry and fruit smells that are much more than mere accents. They are what defines Keramo's cup too. It's a fruit bomb exploding with a multitude of fresh and dried fruited flavor notes and with impressive sweetness and clarity. Light roasts promise big fruit flavors of strawberry, rhubarb pie, dried banana and green melon. There's a bright aspect in the complex array of fruits that comes through like tart berry, and casts an acidic impression on the cup. More delicate spiced and floral accent notes highlight as the coffee cools, like jasmine, all spice and rue. Keramo is very juicy, quite clean for dry process coffee and has body like coconut water. It excels as a light roasted coffee and any darker than City+ risks compromising this flavorful brew by introducing smokey roast tones.