Origin: Keramo, Bensa Sidama Process: Washed Variety: Heirloom Sourced by: Catalyst Trade There’s one intoxicating smell I’ve associated with washed Ethiopian coffees. I’ve spent years trying to explain it to roasting buddies, but so far I’ve only been able to calibrate with one friend to pinpoint exactly what we believe the smell reminds us of. It’s somewhere between blackberry, pineapple, and stewed peach. Hilariously on the Botz cupping form, I refer to it as “crazy washed Ethiopia smell.” (Cupping at Botz can be a bit confusing at times for the occasional outsider haha.) When Botz’s fragrance analyzer detects this fruit aroma, our green coffee database tells us that there is an exceedingly high chance that said coffee will be an 11/10. Botz’s newest Keramo was the first washed Ethiopian coffee I’ve tasted in a while that’s had it, and the final cup, in our humble robotic opinion, is rather remarkable. While there are some rather elegant washed Ethiopian profiles (like Botz’s most recent Hada Molecha release), Botz’s favorite profile is full of ripened stone fruits and berries. While recognizably not naturally-processed, these coffees seem to provide an extra dimension to the washed experience by providing palate-gripping, resonate, and weighty fruits. Keramo starts with a perfumed blackberry aroma, which wafts through your nose with each sip. The acidity is pronounced and sparkling, reminding me of a pineapple bubly and fresh ginger. The acidity and flavors lead to the finish of this coffee, which is sweet and complex, reminiscent of brown sugar and vanilla. In complete transparency, this washed Ethiopian coffee is Botz’s favorite of its kind that we’ve ever carried. We truly hope you enjoy its “crazy washed Ethiopia smell” and memorable cup character, because once you smell it, you’ll remember it forever. ***Please note that coffee orders are roasted, processed, and shipped on Wednesdays. The cutoff for orders is 12:00 pm each Tuesday.***

Origin: Keramo, Bensa Sidama Process: Washed Variety: Heirloom Sourced by: Catalyst Trade There’s one intoxicating smell I’ve associated with washed Ethiopian coffees. I’ve spent years trying to explain it to roasting buddies, but so far I’ve only been able to calibrate with one friend to pinpoint exactly what we believe the smell reminds us of. It’s somewhere between blackberry, pineapple, and stewed peach. Hilariously on the Botz cupping form, I refer to it as “crazy washed Ethiopia smell.” (Cupping at Botz can be a bit confusing at times for the occasional outsider haha.) When Botz’s fragrance analyzer detects this fruit aroma, our green coffee database tells us that there is an exceedingly high chance that said coffee will be an 11/10. Botz’s newest Keramo was the first washed Ethiopian coffee I’ve tasted in a while that’s had it, and the final cup, in our humble robotic opinion, is rather remarkable. While there are some rather elegant washed Ethiopian profiles (like Botz’s most recent Hada Molecha release), Botz’s favorite profile is full of ripened stone fruits and berries. While recognizably not naturally-processed, these coffees seem to provide an extra dimension to the washed experience by providing palate-gripping, resonate, and weighty fruits. Keramo starts with a perfumed blackberry aroma, which wafts through your nose with each sip. The acidity is pronounced and sparkling, reminding me of a pineapple bubly and fresh ginger. The acidity and flavors lead to the finish of this coffee, which is sweet and complex, reminiscent of brown sugar and vanilla. In complete transparency, this washed Ethiopian coffee is Botz’s favorite of its kind that we’ve ever carried. We truly hope you enjoy its “crazy washed Ethiopia smell” and memorable cup character, because once you smell it, you’ll remember it forever. ***Please note that coffee orders are roasted, processed, and shipped on Wednesdays. The cutoff for orders is 12:00 pm each Tuesday.***