Raro Lot 3

<p> 
<b>Variety: </b> <a href="https://www.moustachecoffeeclub.com/coffee-varietals">Dega, Kurume</a>
</p>
<p>
<b> Processing: </b> <a href="https://www.moustachecoffeeclub.com/washed-coffees">Washed</a>
</p>
<p>
<b> Origin: </b> <a href="https://www.moustachecoffeeclub.com/ethiopian-coffee">Raro, Ethiopia</a>
</p>
<p>
<b> Producers:</b> SNAP Coffee
</p>
<p>
<b> Altitude: </b>1900-2250m
</p>
<p>The Raro Boda washing station in Raro, Ethiopia provides washed processing services for small-holder coffee producers in and around the town of Raro in Guji, Ethiopia. Managed by Negusse Debela - the station hand-sorts and grades the coffees, which allows them to produce lots that dry consistently and evenly, exhibiting the incredible flavors of Ethiopian Heirloom varietals like Dega and Kurume. We've been loving the variety in the lots from different parts of Ethiopia arranged by SNAP Coffee in Addis. Though they have vastly different profiles and processing techniques, they're all unified by the simple fact that they're delicious. 
</p>
<p>
This lot from Raro gives off some of the classical traits of a high-quality Ethiopian coffee: Big floral notes, coupled with a nice acidty. We're tasting rich, earthy notes of black tea along-side a citrus kick of bergamot, with jasmine and orange-blossom like florals floating overhead. The brew is a wonderfully smooth and composed, a real gem of an Ethiopian coffee that we're happy to be enjoying alongside the club. </p>

Black Tea, Bergamot, Floral

Variety: Dega, Kurume

Processing: Washed

Origin: Raro, Ethiopia

Producers: SNAP Coffee

Altitude: 1900-2250m

The Raro Boda washing station in Raro, Ethiopia provides washed processing services for small-holder coffee producers in and around the town of Raro in Guji, Ethiopia. Managed by Negusse Debela - the station hand-sorts and grades the coffees, which allows them to produce lots that dry consistently and evenly, exhibiting the incredible flavors of Ethiopian Heirloom varietals like Dega and Kurume. We've been loving the variety in the lots from different parts of Ethiopia arranged by SNAP Coffee in Addis. Though they have vastly different profiles and processing techniques, they're all unified by the simple fact that they're delicious.

This lot from Raro gives off some of the classical traits of a high-quality Ethiopian coffee: Big floral notes, coupled with a nice acidty. We're tasting rich, earthy notes of black tea along-side a citrus kick of bergamot, with jasmine and orange-blossom like florals floating overhead. The brew is a wonderfully smooth and composed, a real gem of an Ethiopian coffee that we're happy to be enjoying alongside the club.

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