Details:

• Origin: Ethiopia (Bura, Sidama)

• Producer: Faysel Abdo / Faysel Abdosh

• Varietal: Landrace

• Process: Washed

• Elevation: ~2200 m above sea level

• Roast: Medium Light

• Bag Size: Typically 200 g

• Tasting Notes: White peach 🍑 • Floral 🌸 • Tangerine 🍊 • Tea‑like finish 🍵

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Intro:

Mazelab is delighted to present Keramo, a beautifully refined single‑origin washed Ethiopian coffee from the high‑altitude region of Bura, Sidama. Carefully sourced and roasted with precision, this lot highlights the delicate, expressive nature that Ethiopian coffees are celebrated for — from juicy stone fruit to aromatic florals and bright citrus liveliness.

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The Producer:

This coffee originates from farms around Keramo washing station, where smallholder growers deliver ripe cherries to be processed with meticulous care. The producer credited for this lot, Faysel Abdo (also seen as Faysel Abdosh), works within this community that lies high in the magnificent Bombe mountains. The altitude and microclimate here slow cherry maturation, developing intense sweetness and clarity that translate beautifully in the cup.

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The Process:

The washed process used for Keramo focuses on clarity and purity of expression. Ripe cherries are depulped soon after harvest, then fermented to remove mucilage before being thoroughly washed. After cleaning, the beans dry evenly on raised beds, preserving fresh acidity and clean fruit character. This traditional Ethiopian processing style is ideal for light roasting and filter brewing, helping the coffee’s nuanced aromatics shine.

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The Cup:

In the cup, Keramo is bright, delicate, and deeply aromatic. Expect juicy white peach 🍑 sweetness with a pleasing fruitiness that carries throughout the sip. Floral bouquets 🌸 weave through the mid‑palate, while lively tangerine 🍊 acidity and a refined tea‑like finish 🍵 provide balance and elegance. Together these elements create a clean and expressive profile that rewards careful brewing and thoughtful tasting.

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Overall:

Mazelab’s Keramo is a standout Ethiopian filter coffee — light, fragrant, and complex, yet approachable for a variety of brewing styles. With its harmony of stone fruit, floral depth, and citrus lift, a perfectly sippable brew.

What is the roast recency?

Ilse doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Ilse typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.