Ethiopia - Adara Keramo

What to Expect

This naturally processed Ethiopian from Sidama's Adara Keramo station is fruit-forward and boozy, with ripe papaya, peach schnapps, and blossom honey leading the charge. Grown at 2,200–2,400 metres, it's the kind of coffee that announces itself the moment you open the bag.

The Cup

Expect a medium body with a silky, almost syrupy mouthfeel that carries the fruit character without overwhelming it. The acidity is bright and malic, reminiscent of stone fruit, but rounded by the natural process sweetness. This is a clean natural — fruity and wine-like without tipping into funky or fermented territory. The honey note adds a floral sweetness that lingers.

Who This Is For

If you love fruit-forward filter coffees with personality and aren't afraid of a little boozy complexity, this will suit you well. It's approachable enough for everyday drinking but interesting enough to keep you coming back.

If you prefer a chocolatey, low-acid cup or find natural processes too intense, this one will challenge you.

Best for: Filter drinkers who enjoy bright, fruity Ethiopian coffees with a clean natural character.

How to Brew This Coffee

A V60 will give you the clarity to appreciate the papaya and peach schnapps notes while keeping the floral honey sweetness intact. Filter methods like Kalita Wave or Chemex work beautifully to balance the fruit and body. An Aeropress offers a slightly rounder, more forgiving cup if you want the fruit character with a touch more weight.

Ethiopia

Ethiopia - Adara Keramo

Description from Roaster

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...

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Description from Roaster

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 description comes from Clifton Coffee Roasters UK, who roasts this coffee. For the fullest product detail, you can also see their own listing at Clifton Coffee Roasters