Ethiopia Raro Natural Filter

Tasting notes: Blackberry, blueberry, citrus zest & honey.

Coffee breakdown:
Origin: Uraga, Guji, Oromia, Ethiopia
Variety: Wolisho, Dega
Process: Natural
Altitude: 1900-2250 m

Raro Mill has established itself as a cornerstone of specialty coffee production in Uraga, Guji. Situated on the eastern side of Uraga, the region has built a reputation for producing exceptional coffee. This year, a significant renovation of the mill's fermentation tank-now with a ceramic cover-has enhanced the clean and refreshing quality of the coffee.

The farms supplying cherries to the Raro Coffee Processing Station, owned by SNAP, are set within Guji's rugged landscape, surrounded by lush forests and fertile volcanic soil.

The high altitude, combined with warm days and cool nights, helps produce cherries with remarkable sweetness and density. Traditional farming practices remain common here, with coffee intercropped with food crops like beans, peas, and enset (false banana), which maximizes land use and support farmers' livelihoods. Each year, the quality of coffee from this station improves, featuring the distinctive "Diima" flavor profile. "Diima," meaning "red" in Oromiffa, suggests an intense cup full of fruit candy sweetness, violet florals, and tropical notes of mango and banana.

Farmers in the region typically rely on organic methods, using minimal fertilizers or pesticides, and most work, including harvesting, is done by hand. After being selectively handpicked, cherries are delivered to the Raro Washing Station, where they are carefully sorted to remove damaged or underripe cherries. They are then dried on raised beds for 2 to 3 weeks, ensuring even drying and consistently high-quality coffee.

Uraga Raro's coffees continue to gain recognition for their outstanding quality, making them a top choice for buyers seeking distinctive, high-altitude Ethiopian coffee year after year.