Our first Ethiopian coffee comes from the high-altitude mountains of Bombe. Producers bring coffee to the Keramo Adara washing station, run by Daye Bensa. This coffee features the quintessential berry notes found in East African coffees, brimming with sweetness!
Produced by: Keramo community farmers Process: 36-72 hour fermentation, washed Varietal: JARC 74112 and cultivated local varieties Elevation: 2300 masl
Coffees are roasted weekly on Friday mornings. Any orders received will be automatically added to the queue for the upcoming Friday roast. Feel free to reach out if you're in need of anything sooner!
