This is a continuation of our exploration of a new processing and separation protocol that we developed with our partners in Ethiopia this year. This lot was made with cherry from a site we used to work with years ago and has some of the highest-elevation coffee in Uraga. In the cup we find ripe stone fruit, very lively acidity, and rose hips.
Ethiopian Landrace
Uraga, Guji
1,900 - 2,150 masl
January 2026
Hand-picked at peak ripeness. Floated. Held in-cherry for 12 hours in shade. De-pulped and cleaned. Dry-fermented in plastic barrels for 12 hours. Wet-fermented for an additional 12 hours. Meticulously hand-washed to remove mucilage only. Shade-dried until moisture content reaches ~10%.
ABOUT RARO
Raro comes from the Raro Boda washing station, which purchases cherries from smallholding producers who harvest coffee from semi-forested areas or cultivated garden plots near their homes. Located within the Uraga microregion of Guji, Raro Boda sits at elevations that produce some of the most aromatic and intensely sweet coffees in Ethiopia, with higher than average acidity. These coffes are among our favorite flavor profiles each season.
ABOUT ETHIOPIAN LANDRACE
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent a significant part of the country’s economy. 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'.
Pricing Details
FOB (USD; GREEN)
$13.21/KG
DDP
$16.54/KG
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.