Coffees from the extremely high elevations in Uraga, Guji, are consistently some of our favorite coffees each year. This coffee sings with complexity; maintaining a very bright and crisp acidity while ranging in flavor from melon and stone fruit to bright tropical fruits throughout.
1,900 - 2,150 masl
Harvested at peak ripeness. Floated to remove defects. Depulped. Grade 1 density separated. Wet fermented for 36-48 hours. Dried on raised beds for 20 days.
Raro comes from the Raro Boda washing station. As is the case with most coffee production in Ethiopia, this washing station purchases cherries from many smallholding producers who harvest coffee either from naturally growing coffee plants tended to and pruned within semi-forested areas, or in garden-like conditions intentionally cultivated and tended to near their home. The Raro Boda washing station is located within the increasingly popular microregion of Uraga, Guji, which now produces some of the best Ethiopian coffees each season. Because of the elevation and microclimates of the area, these coffees are dynamically aromatic, intensely sweet, and have higher than average acidities. They are amongst our favorite coffees in the world.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.