Keramo Natural

Jelle's Notes

My connection to this coffee began with our importer, the Coffee Quest, the importer. The first origin trip I ever took with my whole family at the time was with them back when they were still a small, scrappy company. We traveled together to visit farms and meet producers, and the people I met on that trip left a lasting impression.

Over the years, Coffee Quest grew into a truly professional company, and through them, I was able to work with the cooperative behind Keramo. The farmers are committed to improving their processing skills, and that spirit and result is what I taste in Keramo every year.

Every season, I’m reminded of that first trip with the Coffee Quest and the inspiration it sparked.

Producers

Keramo is made possible through the Coffee Quest’s long-standing relationship with Daye Bensa, a company started in 1996 by coffee-producing brothers Assefa and Mulugeta Dukamo. They work with communities of outgrowers in the Bensa, Sidama area, including around 1,500 farmers from the Bombe mountains who deliver their cherries to the Keramo Adara Washing Station.

These farmers are part of a network Daye Bensa has built over decades, grounded in trust, transparency, and a shared commitment to quality. The cooperative model gives smallholder farmers access to resources, training, and market opportunities they wouldn’t have on their own.

The farmers around Keramo are deeply rooted in their land and traditions. Many cultivate small plots passed down through generations, often working alongside family members. Their approach to coffee is hands-on and intuitive, shaped by years of experience and a deep understanding of their environment.

What stands out is their commitment to the work and the processing. Daye Bensa supports these producers not just with logistics, but with training, quality control, and access to international markets. It’s a relationship built on mutual respect, and it shows in the way the farmers engage with their craft.

Processing

The Keramo Adara Washing Station sits at the highest elevation among Daye Bensa’s facilities. It receives cherries from about 381 smallholder farmers in and around Keramo, Sidama, Ethiopia.

The region’s cool, humid climate, consistent rainfall, and rich soil make it ideal for growing high-quality coffee. Farmers cultivate coffee at elevations between 1,900 and 2,200 meters above sea level, which leads to slow cherry maturation and the development of complex flavors.

Beans from this area are known for their high density, a trait often linked to better cup quality and vibrant flavor profiles.

Daye Bensa is serious about processing. They offer training and resources to farmers and station workers, and their focus on quality control and innovation shows in the clarity and depth of Keramo’s flavor.