In the heart of Sidama’s Bensa Woreda, Keramo Kebele, lies the farm of Nigusse Keyamo, a dedicated coffee producer who shares the timeless passion of Ethiopian farmers – an unwavering love for the coffee cultivation, inextricably linked to the cycles of nature. Like many in his community, Nigusse provides meticulous care to his trees throughout the year, nurturing them as part of his family’s heritage.

His farm, sitting at an impressive 2,050 meters above sea level, thrives in fertile soils shaded by false banana and fruit trees, creating a natural agroforestry system that enriches biodiversity and enhances cup quality.

In his plot, Nigusse cultivates heirloom varieties 74110 and 74158, known for their complexity and resilience. During harvest, only the ripest red cherries are carefully handpicked and then naturally dried on raised African beds for up to 15 days under the Bensa sun. After drying, the coffee is milled locally in Bensa before making its way to Addis Ababa for export, ensuring full traceability from farm to cup.

Nigusse’s dedication results in a coffee that reflects both his craftsmanship and the unique terroir of Keramo – bright, complex, and deeply expressive of Sidama’s highlands.