Ethiopia Karamo

Tasting notes

About this bean

Ethiopia Karamo is a light roast from Dabov, sourced from Ethiopia. It features the 74158 variety, processed using the anaerobic method. Anaerobic processing ferments the cherries in oxygen-free conditions, which can amplify fruit and floral characteristics and produce a more pronounced, sometimes funky profile. Light roasts retain more of the origin character and tend to taste brighter, with more pronounced acidity. They are denser than darker roasts, so they usually need a finer grind and a longer extraction to dial in. The roaster lists tasting notes of Orange peel, Honey and Strawberry. Tasting notes are the roaster's reference, not a guarantee; your cup will be shaped by your grinder, water and recipe. Home baristas on Puck Yeah have logged 4 shots of this bean, with an average community rating of 6.5 out of 10 across 4 ratings.

Average community recipe

Averaged across 4 community shots. A starting point, not a recipe to copy.

Common questions

How do you brew Ethiopia Karamo as espresso?

The Puck Yeah community average for this bean is 18.3g in, 50.8g out (a 1:2.78 ratio), pulled in about 25 seconds. That is a useful starting point, not a recipe to copy. Dial in by taste: pull finer if the shot is sour or runs too fast, coarser if it is bitter or chokes.

What does Ethiopia Karamo taste like?

Dabov lists tasting notes of Orange peel, Honey and Strawberry. Tasting notes are the roaster's reference for a well-brewed cup; your shot can taste different depending on grind, water, dose and extraction time.

Where is Ethiopia Karamo from?

Ethiopia Karamo is sourced from Ethiopia.

What is anaerobic processing?

Anaerobic processing ferments the cherries in oxygen-free conditions, which can amplify fruit and floral characteristics and produce a more pronounced, sometimes funky profile.

More from Dabov

More from Ethiopia

Keep learning

• Light roast espresso: how to dial it in→
• Coffee bean origins and processing: how they affect espresso→
• How to dial in espresso: a complete guide→
• Espresso brew ratios explained→