DAYE BENSA COFFEE

Background

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This experimental lot was produced at Keramo Station, situated in one of the highest-elevation coffee areas of the region. Cherries were carefully sourced from surrounding smallholder farmers, where cool temperatures, high altitude, and dense vegetation slow cherry maturation, resulting in exceptional density and vibrant cup structure.

For this process, only fully ripe red cherries were selected and co-fermented with freshly prepared banana peel. The cherries and banana peel were sealed together in barrels and subjected to 72 hours of anaerobic fermentation, allowing gradual flavor integration in a tightly controlled, oxygen-free environment. The use of banana peel was intentional — contributing subtle tropical sweetness and aromatic depth without overpowering the coffee’s origin character.

Throughout fermentation, temperature, pressure, and time were closely monitored to preserve balance and clarity. The goal was to elevate the coffee’s natural profile — enhancing creamy sweetness, tropical fruit nuances, and layered complexity while maintaining the clean, high-elevation structure characteristic of Keramo.

Following fermentation, the coffee was carefully dried and stabilized to preserve the refined attributes developed during the process.

Grown at high elevation, fermented with precision, and crafted with care, this lot represents our continued exploration of innovative processing — rooted in origin and respect for raw material.

Elevation: 2200-2400 MASL
Climate: Sunny, Surrounded by Vegetation
Region: Sidama / Bensa / Keramo Village
Processing Method: 72-Hour Anaerobic Co-Fermentation with Banana Peel (Barrel)
Processing Station: Keramo Station
Process Led By: Eden Asefa Dukamo
Station Owner / Producer: Asefa Dukamo Korma
Harvest Months: December – February
Variety: 74112, Heirloom
Cup Profile: Rue, Lemongrass, Cinnamon, Cloves, Blueberry, Blackberry, Citrus, Lemon 

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