Ethiopia, Raro

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Clean
  30

THE RARO BODA WASHING STATIONWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. IS OPERATED BY NEGUSSE DEBELA, THE MAN BEHIND SNAP COFFEE, AND IS LOCATED IN THE HEART OF URAGA, AN AREA KNOWN FOR ITS HIGH AND CONSISTENT ELEVATIONS. THESE HEIGHTS GIVE THE COFFEE GROWN HERE INCREDIBLE POTENTIAL FOR QUALITY, AS THE COOLER TEMPERATURES AT THIS ALTITUDE SLOW DOWN THE DRYING PROCESS. WITH THE COOLER TEMPERATURES AT ELEVATION, THE WASHEDWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. LOTS TAKE BETWEEN 10 TO 14 DAYS TO DRY, RESULTING IN A CLEAN, CLEAR CUP WITH STABLE QUALITY. THE FERMENTATION PROCESS HERE IS EQUALLY IMPORTANT, TAKING ABOUT 72 HOURS TO FULLY DEVELOP, WHICH CONTRIBUTES TO THE CLARITY AND DEPTH OF THE FLAVOUR IN EACH BATCH.