Ethiopia Sidamo Keramo Natural - EXOTIC - SINGLE ORIGIN

SKU 36956
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Product Details

Ethiopia Sidamo Keramo - Natural Process

Cup of Excellence (COE) 2020 award

This exotic microlot is bought to us by our friends at Utopia Coffee. Produced by farmer Negussie Gemeda Mude in the famous Ethiopian coffee region Sidamo, this microlot coffee won the Cup of Excellence (COE) 2020 award for the first time in Ethiopia after receiving the highest score of 91.40 points from submitted a record-breaking 1,400+ bean samples.
This beautiful exotic coffee is in very limited supply.

Negussie Gemeda Mude is a passionate and sustainable coffee farmer in the Sidama region, Bensa district in the Keramo/Hayisa village, which shares an eastern border with the Harenna Forest National Park.

Negussie is married with four sons and three daughters. He farms coffee on 3 hectares, with an additional 10 hectares for vegetables, wheat, teff, barley, and bamboo crops. Negussie produces 15,000 kilograms of red cherry annually, which he sun-dries naturally on an African raised bed.

In response to his award, Neguisse told Barista Magazine "I think my win is historic because Cup of Excellence was held for the first time in Ethiopia and I am the first winner. That gives me a lot of pride. I’m also very proud that I presented Sidama coffee, which I believe is one of the best coffees in Ethiopia. The fact that my coffee is now going to be around the world, and my neighbours and others farmers will get all this market opportunity and their coffee will get to new destinations, that gives me a lot of pride. I’m very happy, I feel lucky and proud, and I’m committed to continue growing high-quality coffee"

Tasting: Intense and clean in the cup, fruity, incredibly juicy, strawberry-sweet, full of flavour, standing out in complexity. It is simply outstanding.

Region: Sidama region, Bensa district, Keramo/Hayisa village; on east bordered with the Harenna Forest National Park

Altitude: 2100 metres above sea level

Varietal: Heirloom

Grade: 1

Process Method: Natural/sundried, on raised beds

Crop Year: 2021

Brewing Suggestions

Pour Over Recipe: please feel free to experiment (credit: Tetsu Kasuya ):

Grind size: Coarse

Water Temp: 89 - 92 degrees Celsius

Ratio: 20g for 300 / 1:15

Brew time: 3min 30s

  1. Rinse filter & pre-heat pour over vessel of your choice.
  2. Pour in 20g of coarse-ground coffee
  3. Add 60g of water per pour 5 times, waiting 45s between each pour. This results in a total brew of 300g.
  4. Control the balance of the coffee by modifying the 1st and 2nd pours. For a sweeter brew, make a smaller first pour (e.g. 50g). For more acidity, a larger one will do the trick.
  5. Use either less or more water for the second pour to compensate for the difference (if any) in the first one.
  6. The 3rd, 4th and 5th pours can be tweaked to 2 larger 90g pours for a weaker brew, or into 4 smaller 45g pours for a stronger one.


Peak Brewing: 7 – 35 days post roast date

Brewing Ratio: 44% (1:2.25) i.e. 20g dose = 45g extraction yield

Extraction Time: 28– 32 seconds

Temperature: 93 degrees Celsius

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