Keramo Adara Washed 74112 | Ethiopia
£20.00
- Limeade, Peach Rings, Elderflower
Additional information
Coffee Details
- Country of Origin
- Ethiopia
- Region
- Sidama
- Varietal
- 74112
- Process
- Washed
- Roast Level
- Light
- Farm
- Keramo Adara
- Altitude
- 2350 masl
Rest guidance
Recommended rest: 2–6 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Limeade, Peach Rings, Elderflower
Overall profile
Bright and crisp: peach rings and limeade lead with a pointed acidity, and elderflower florality gives it structure.
Sensory profile
- Acidity
- 3/5
- Body
- 2/5
- Sweetness
- 4/5
- Funk
- 1/3
- Adventurous
- 2/5
About Ilse Coffee
Founded in 2019, Ilse showcases distinctive coffees and the people behind them. Rebecca and Lucas bring a focus on meaningful relationships, careful sourcing and roasting that respects each producer’s work. Every lot is chosen for its quality and individual character, with the aim of revealing more of what...
Roaster notes
Ethiopia — Keramo Adara Washing Station Heirloom 74112 (Washed)
Tastes Like — 🍑 Peach Rings • 🍹 Limeade • 🌼 Elderflower
DETAILS
- Station: Keramo Adara (managed by Asefa Dukamo Korma, Daye Bensa)
- Region: Bombe Mountains, Bensa, Sidama, Ethiopia
- Varietal: Ethiopian Landrace (primarily Heirloom 74112)
- Process: Washed
- Altitude: up to 2,350 masl
- Harvest: January 2026
- Roaster: ilse coffee
INTRO
This coffee comes from the Keramo Adara washing station, at extreme elevations of up to 2,350 masl in the Bombe mountain range. About 1,500 smallholder producers contribute cherry to this lot. The cup is bright and crisp, with a pointed acidity and structured florality. In the cup: peach rings, limeade, and elderflower.
THE PRODUCER
Keramo is managed by Asefa Dukamo Korma of Daye Bensa, who are also the exporters for this and many of ilse's other Sidama lots. They gained global recognition after placing 2nd and 3rd in the inaugural Ethiopian Cup of Excellence in 2020. Coffee here is grown at some of the highest elevations in the world, producing some of ilse's favourite flavour profiles.
THE PROCESS
Cherries are collected at peak ripeness and sorted, then de-pulped. The seeds are submerged in water and fermented for 36–72 hours, rinsed thoroughly, and moved to drying tables, where they dry on raised beds for 12–15 days.
The extended underwater fermentation followed by raised-bed drying is the defining combination. It builds the bright, crisp acidity and structured florality behind the peach ring and limeade character.
THE CUP
Bright and crisp: peach rings and limeade lead with a pointed acidity, and elderflower florality gives it structure.
Flavour Notes
🍑 Peach Rings 🍹 Limeade 🌼 Elderflower
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