Abstract: Keribo is one of Ethiopian fermented products made by uncontrolled fermentation of roasted barley through chance inoculation of microbes from the environment. Scientific information on the fermentation process of Keribo is scanty. The main objectives of this study was, therefore, to document the traditional knowledge on the techniques of Keribo preparation, to identify the raw materials and equipment used for its production, to evaluate the yield and production cost of Keribo fermentation. Information on the production processes were collected from local brewers in Jimma town and four of its districts around Jimma town using open and closed ended questionnaires and through focus group discussion. The raw materials used for laboratory fermentation of Keribo were bought from local markets and processed following the traditional techniques. In this study, detailed information pertaining to the preparation processes and the raw materials used for its preparation was documented. Finally, flow chart of traditional Keribo fermentation process was developed. The mean pH and titratable acidity of Keribo samples were 3.84±0.35 and 12%, respectively. Keribo has short shelf life and the product turned unacceptable shortly after fermentation. This work is the first of its kind and hopefully serves as baseline data for further investigation of this traditional fermented product.