Ethiopia - Adara Keramo

Adara Keramo Station was established in 2020 in Bura Wereda at an altitude of 2,200–2,400 metres. Located northeast of Bensa Daye and southwest of Hamesho, the station sources cherries from the nearby highland kebeles of Hamasho and Keramo. The name “Keramo” comes from the Sidamic language and can mean either a place situated around a mountain or the act of climbing one.

The station works with 184 smallholder farmers who contribute carefully harvested cherries grown in the region’s pristine highland environment. These exceptional growing conditions help produce distinctive, high-quality coffees typical of Sidama.

This lot is processed using the natural sun dried method. Fresh cherries are spread in thin layers on raised beds and dried for 16–20 days to ensure even airflow and consistent drying. Moisture levels are closely monitored, and once the coffee reaches 10–10.5% moisture, it is rested and stored to maintain quality before export. This lot delivers a vibrant, fruit-forward cup that reminds us of ripe papaya, boozy notes of peach schnapps and sweet floral blossom honey.

This natural-processed coffee from Adara Keramo Station in Ethiopia's Sidama region exemplifies the fruit-forward characteristics typical of natural process coffees, where extended skin contact during drying concentrates sugars and develops complex aromatics. The producer, working at 2200–2400 masl, has crafted a cup that emphasizes stone fruit and floral sweetness, with Clifton Coffee Roasters identifying papaya, peach schnapps, and floral blossom honey in the profile—a combination that speaks to the interplay between the coffee's origin terroir and natural fermentation. Clifton has roasted this lot to highlight these delicate, aromatic qualities characteristic of Ethiopian Sidama coffees, which often prioritize brightness and nuance over body.