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.