Limited Cooperative Lot Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
Scoring an impressive 93.3 points, this highly aromatic and exceptionally clean washed Ethiopian lot from Raro Boda showcases the floral precision and sweetness that define the best coffees from Uraga. Sourced from high-elevation farms surrounding the washing station, the cup delivers refined clarity, vibrant acidity, and a layered sweetness that unfolds with remarkable elegance.
Carefully wet-processed and dried on raised beds, this coffee reveals syrupy sweetness balanced by brisk, tea-like structure. Notes of star jasmine, bergamot, and citrus lift the profile, while hints of limeade and honeyed sweetness carry through a clean, aromatic finish. The result is a precise and expressive pour-over experience, defined by florality, clarity, and balance.
The Producer
This coffee is processed at the Raro Boda washing station, located in the Uraga district of Ethiopia’s Guji Zone. Established in 2018, the station works with approximately 700 smallholder farmers, each typically cultivating less than one hectare of coffee.
Coffee is grown at elevations reaching up to 2,250 meters above sea level, where cooler temperatures and slower cherry maturation contribute to density, complexity, and pronounced aromatics. Raro Boda has invested heavily in quality improvements, including upgraded ceramic fermentation tanks that enhance cleanliness and consistency during processing.
This washed lot highlights the station’s focus on clarity and floral expression, capturing the delicate character of Ethiopian heirloom varieties grown in the region.
The Roast
Light-Medium — Intense floral aromatics of star jasmine lead, supported by syrupy raw sugar sweetness and bright citrus notes. Flavors of bergamot, lemon, and limeade create a lively, tea-like structure, while honeyed sweetness carries through a clean, aromatic finish.
Medium — Floral intensity softens slightly as sweetness deepens into light honey and raw sugar tones. Citrus remains present with bergamot and lemon accents, while the body gains subtle weight. The finish stays clean and structured, with lingering tea-like clarity and gentle sweetness.
The Method
Hario V60 • Chemex • Kalita Wave
The Profile
Origin — Ethiopia (Birthplace of Arabica, known for expressive florals and complex cup profiles)
Region — Raro Boda, Uraga, Guji Zone (High-elevation region producing some of Ethiopia’s most refined and aromatic coffees)
Altitude — Up to 2,250 m (Extreme elevation promotes slow maturation and intense aromatics)
Processing — Wet Process (Washed) (Enhances clarity, brightness, and floral expression)
Drying Method — Raised Bed Sun-Dried (Ensures even drying and preserves delicate flavor compounds)
Cultivar Detail — Ethiopian Heirloom Varieties (Genetically diverse, heritage trees with complex profiles)
Grade — Grade 1 (Highest commercial grade providing excellent clarity and refined flavor notes)
Screen Size — 14–17 (High-quality beans for versatile brewing and even extraction)
Cupping Score — 93.3 Points (World-class clarity, floral intensity, and structured sweetness)
Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)
Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean rests best 7–10 days post-roast—ground coffee can be opened upon delivery
