Daye Bensa are no strangers to Cup of Excellence awards, earning several over the past few years. This station, Keramo, is one of the highest elevation in all of Sidamo, sitting at 2,300 masl. This light roast leans into syrupy sweetness and balances with citrus and stonefruit acidity. A nicely complex cup with plenty of nuance to explore. **Coffee flavor profile:** - Red grapefruit, tamarind, blueberry. - Acidity: tropical - Sweetness: syrupy - Body: berry-like, slight floral **Brewing evaluation:** Rest: 20+ days recommended Filter eval day 1: Gabi Standard Recipe of 1:18 shows a complex cup with a lot of nuances. Push/pull between citrus, tropicals, and berries throughout, with an interesting berry-like finish. This cup feels a bit different from the 'usual' washed Ethiopian. Filter eval day 10: Gabi Standard Recipe is showing this coffee has calmed down somewhat, sweetening up the citrus and tropical notes, and boosting the floral finish a bit. Berries still linger in this cup. Nicely complex. We use 60 hardness, 20 buffer water heated to 198F in all of our recipes. **Information:** - Farm: multiple smallholder farmers - Producer: Daye Bensa - Station: Keramo - Region: Sidamo - Country: Ethiopia - Elevation: 2,300 masl - Variety: Landraces - Process: Washed - Sourcing: Coffee Quest