A BRIEF HISTORY ABOUT THE FARM

Bura Station is one of three washing stations operated by Nigusse Gemeda’s Karamo Coffee. Located at over 2,400 MASL, this high-altitude slows cherry maturation concentrates the sugars, yielding characteristically small and dense beans that are essential for quality and complex flavor. Farmers has an average of 2.5-hectare and grows JARC 74158 variety, an Ethiopian landrace selection known for its outstanding cup profile.

The washed process begins with hand-sorting to remove unripe cherries and pulping. Following a classic fermentation, the coffee undergoes a prolonged 72-hour soak in clean water, a critical step that maximizes flavor clarity and clean profile. The clean coffee then dries slowly on African raised beds for 3-4 weeks until it reaches 11% moisture.