Ethiopia RARO from the Brussels-based roastery BOO! is clean, juicy, and beautifully layered. In the cup, the sweetness of dried apricots meets a fresh lemonade-like note, delicate berry flavors, and a tea-like finish reminiscent of Earl Grey. The result is a light and elegant coffee with a lively acidity that delights from the very first sip and reveals more and more floral and citrus notes as it cools. This coffee is a classic you can’t go wrong with.
The beans come from the Uraga region in Ethiopia’s Guji zone, where they are processed at the Raro Boda Wet Mill. The area lies at an elevation of approximately 1 ,900–2,300 meters above sea level, where lower temperatures slow the ripening of coffee cherries and give the beans time to develop greater complexity and sweetness. During the harvest season, approximately 250 to 700 smallholder farmers deliver their crops here. They grow the local varieties Wolisho, Dega, and Kurume, along with the JARC 74110 and 74112 selections. The station is operated by SNAP Specialty Coffee, led by Negusse Debela Weldyes and Q-Grader Medhin Tamiru, a national judge for the Cup of Excellence competition. This coffee is therefore cared for by true experts.
After the ripe cherries are hand-picked, the pulp is removed using a Penagos depulper, followed by washed processing. The coffee ferments for 48 to 72 hours underwater in tanks lined with ceramic, which helps keep the environment clean and the process better controlled. After fermentation, the beans are washed in channels, sorted by density, and then soaked in clean spring water. Finally, they are dried for 10 to 14 days on elevated African drying beds, where they are covered during the strongest midday sun. It is precisely this meticulous care that helps preserve the clean, fresh, and distinct character of the resulting cup.
- Elevation: 1,900–2,300 m above sea level
- Producer: SNAP Specialty Coffee
- Processing station: Raro Boda Wet Mill