Indulge in the exquisite flavours of Keramo, a coffee produced high in the breathtaking Bombe mountains by the dedicated outgrowers in partnership with Daye Bensa. This outgrower collective, comprising around 1500 passionate growers, is scattered across the mountain range, including the talented producers from Bombe and Shantawene.
In previous seasons, the Keramo station, along with the Shantawene site, has yielded Cup of Excellence lots from the lush coffee plantations in this region. Currently, Daye Bensa is making significant investments to elevate the quality of its coffee lots even further. Innovative methods such as honey and anaerobic fermentation processing are also being explored.
The commitment to traceability is unwavering. Each step of the micro-lot production process is meticulously documented, ensuring that every lot is segregated to maintain the highest levels of quality. Upon receiving cherries, they are sorted by their village of origin and are carefully kept separate throughout drying, processing, and storage. Labels meticulously detail delivery dates, farm names, lot numbers, and other pertinent information specific to each lot.
Beyond the dedication to coffee quality, Daye Bensa runs an outgrowers program that goes the extra mile for farmers. In addition to fair harvest fees, Daye Bensa provides off-season payments, and the company is deeply committed to improving the living standards of the farming communities. This includes access to healthcare, utilities, education, and enhanced transportation infrastructure.
But the commitment extends even further. Daye Bensa collaborates with local school principals, supporting the students in villages surrounding its farms by providing essential school materials. With Daye Bensa, you’re not just enjoying remarkable coffee; you’re also supporting a network of farmers and their communities, fostering a brighter future together.
Can you taste it?
The natural process of this coffee lends a full bodied punch, with a creaminess full of fruit. Expect notes of raspberry, mango and white nectarine.
Thanks to its gentle and delicate flavour, we suggest savouring this coffee without any additives to truly bring out its delightful aromatics and distinct tasting notes, whether you’re brewing it using a filter or an espresso method. However, if you prefer your coffee with milk, rest assured it will still taste fantastic, though some of the subtler notes may be a touch more elusive.
For the best experience, we recommend enjoying this coffee within weeks 2 to 4 following its roast date. Nevertheless, feel free to explore it before or after this window as well, as natural coffees tend to maintain their quality for an extended period.