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Sidama Keramo — Supernatural Coffee Processing This method focuses on developing deep sweetness and complex flavors through the extended, carefully controlled drying of whole coffee cherries. 1. Selective Harvesting Coffee cherries are hand-picked selectively to ensure optimal ripeness: 90% fully ripe cherries 5% ripe cherries 5% slightly overripe cherries Varieties known for exceptional cup quality, such as 74158 (and occasionally 74148), are prioritized for this process. 2. Initial Sorting Upon arrival, cherries undergo floatation sorting to remove any under-ripe or defective cherries that rise to the surface. Only the highest-quality fruit proceeds to the next stage. 3. Initial Rapid Drying To prevent over-fermentation, the drying process begins immediately: Cherries are spread in a thin layer on custom-made raised drying beds. They are moved every 30 minutes, particularly during the hottest part of the day, to ensure uniform drying. Shade mesh is used to regulate drying speed and prevent scorching. 4. Night-Time Protection Each evening, cherries are collected and covered to prevent condensation and the reabsorption of moisture, which could compromise quality. 5. First Drying Break Drying continues until the cherries reach 35% moisture content, at which point the first short rest occurs. The coffee is stored in a dark, cool environment for 1.5 days to allow internal moisture equalization. 6. Second Drying Break Drying resumes until the moisture content reaches 20%, followed by a second rest period of three days. This phase encourages further flavor complexity and balance. 7. Third Drying Break Drying continues until the cherries reach 13–15% moisture, then enter a third resting period lasting five days, supporting the gradual development of sweetness and depth. 8. Final Drying The drying process concludes when the cherries reach a stable 12% moisture content. During this final stage, only gentle morning sunlight is used to ensure slow, even drying, preserving the delicate flavor compounds. 9. Resting Period After drying, the cherries rest for several months in a controlled environment. The coffee is monitored monthly to ensure consistent quality and proper conditioning. Result This meticulous, multi-stage “Supernatural” processing method yields a coffee of pronounced sweetness and intricate complexity, revealing notes of dried fruit, chocolate, and subtle florals characteristic of the Sidama Keramo terroir.