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Keramo – Ethiopia – Washed

15,0052,00 VAT included

 Brewing method: Filter & Espresso
 Cupping notes: Peach, jasmine, melon
Origen  Region: Sidamo
Altura  Altitude: 2.260 – 2360m
Variedad  Varietal: Jarc 74112
Proceso  Process: Washed
Productor  Producer/s: Small producers
Cosecha  Harvest: 2023


With this product you can get up to 520 IneffablePoints.

Ethiopian Coffee Keramo Washed

The coffee from the Keramo village is produced by the community of small farmers in the Bombe mountains of Ethiopia. The coffee beans are processed at the Keramo Dukamo washing station, from the Daye Bensa cooperative.

This station is known for producing some of the best coffees in the world; in 2020 they placed first in Ethiopia's "Cup of Excellence" competition.

Washing stations that operate as cooperatives are very important, as they ensure standards in the process.

This Ethiopian Coffee is produced in one of the highest places in Ethiopia with up to 2360m. This produces denser beans due to slower ripening.

This washed batch undergoes a traditional wet fermentation for 36-72 hours, then dries for 9-12 days.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.


Ineffable Coffee


Filter Chemex, Filter V60, French Press, Espresso, Superautomatic, Italian Moka, AeroPress, Cold Brew

Flavour profile:

Fruity, complex, medium acidity



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Speciality Coffee From the Cradle of Coffee: Ethiopia

This Ethiopian Keramo coffee is produced by a community of small farmers in the beautiful Bombe mountains in Ethiopia. The coffee beans are processed at the Keramo Dukamo washing station, which is part of the Daye Bensa cooperative. This washing station is known for producing some of the best coffees in the world and achieved first place in Ethiopia’s “Cup of Excellence” competition in 2020.

Washing stations, like Keramo, play a crucial role in ensuring quality standards during coffee processing. The altitude of the region where the coffee is grown is one of the highest in Ethiopia, reaching 2360 meters. This altitude makes the coffee beans denser due to slower maturation.

This natural Ethiopian specialty coffee is made only from carefully selected and handpicked ripe cherries. Once they arrive at the washing station, the cherries are inspected again to remove any that may have defects.

Keramo - Ethiopia - Washed 1

Keramo - Ethiopia - Washed 2

Keramo - Ethiopia - Washed 3

This Washed Ethiopian Keramo Coffee Process

This washed Ethiopian coffee undergoes a traditional wet fermentation process that lasts from 36 to 72 hours. The cherries are then pulped, washed, and the seeds are dried.

The beans are dried on African beds with mesh and clean plastic sheets for approximately 9 to 12 days until they reach a moisture content of around 10%. The drying beds are covered to prevent excessive drying.

Overall, the Keramo coffee from the Bombe mountains in Ethiopia is known for its exceptional quality and unique flavor profiles.

Keramo - Ethiopia - Washed 4

Café de especialidad de Etiopía de la región de Keramo

About Ethiopian Coffee

Ethiopia is known as the birthplace of coffee and has a rich history and tradition in coffee cultivation.

The history of coffee in Ethiopia dates back over a thousand years. According to legend, a shepherd named Kaldi discovered the energizing effects of coffee beans by observing the behavior of his goats after they eat coffee cherries.

Since then, Ethiopia has maintained its coffee tradition, passing down the secrets of coffee cultivation and processing from generation to generation.

The country’s geographic diversity, with high altitudes, varied rich terrains, and an ideal climate for coffee cultivation, contributes to its unique profiles. Indigenous coffee varieties, enriched by slow maturation due to these climatic conditions, offer unique complexity.

Coffee cultivation in Ethiopia is largely in the hands of small producers. They are often organised around cooperatives that centralize coffee processing at washing stations. These stations play a crucial role in the quality of Ethiopian coffee, by following meticulous processes that preserve quality standards.

Cooperatives help small producers receive better prices for their specialty coffees compared to commercial coffees, which contributes to improving their living conditions.

In addition, many cooperatives and washing stations implement sustainable and ethical practices that respect both people and the planet.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

  • Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
  • Grind size: Comandante 16 clicks.
  • Water 600gr/ml at room temperature.
  • Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
  • Mesh or silk.
  • Glass container (preferably with a lid).
  • Let it rest for 22 hours (in the fridge).

The way to make cold brew:

  • Grind the coffee with a medium grind. Comandante 16 clicks.
  • Pour the coffee directly into the mesh.
  • Introduce the mesh in the glass container.
  • Pour the water into the container through the mesh with the coffee.
  • Swirl to wet all the coffee.
  • Cover the container.
  • Let it rest for 22 hours in the fridge (beware of strong odors!).
  • When complete remove the mesh with the coffee and it will be ready.
  • Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
  • Keep it refrigerated.
  • This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.


  • Ratio: 1:2
  • Weight: 18gr
  • Yield: 36gr
  • Time: 35-38s


  • Best resting time: over 2 weeks
  • Temperature: 94
  • Pressure: 6 bars
  • Preinfussion: No
  • Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

  • Espresso machine: La Marzocco KB90 2G
  • Grinder: Mythos 2
  • Basket: 22gr VST ridgeless
  • Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)
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