Diima Uraga Raro LOT 1 - Ethiopia
COUNTRY: Ethiopia
FARM/COOP/STATION: Raro Coffee Processing Station
VARIETAL: Wolisho, Kurume
PROCESSING: Natural
ALTITUDE: up to 2470 meters above sea level
OWNER: SNAP COFFEE exporters
REGION: Guji
AVERAGE FARM SIZE: 1-2ha
FLAVOUR NOTES: Super jammy and intense, like plum syrup. Intense dark florals, purple fruit, and candy-like. Layered notes of pineapple juice, papaya. Dense and chewy mouthfeel.
ABOUT THIS COFFEE (Text provided by our supplier Nordic Approach)
According to our Ethiopia flavour wheel, this coffee falls into the "Diima" flavour profile. Diima means "red" in the Oromiffa language, and it indicates that you will find intensity, fruit candy, violet florals, and tropical fruit like mango & banana in your cup.
Raro Coffee Processing Station is a washing station located in Guji owned by SNAP COFFEE exporters. The farms that supply cherries to this washing station have high yields as the soil is quite fertile and farming methods are to a very high standard.
THE IMPACT
SNAP COFFEE supports the community of smallholder living near the washing station through partnerships with washing station owners. The washing stations build schools and SNAP COFFEE provides computers and other facilities. SNAP COFFEE is also constructing roads to less accessible farming areas. The aim is to complete construction of the road in March/April 2020. SNAP COFFEE are also planning to build health clinics in the future to improve access to healthcare for farmers in the washing station areas.
COFFEE IN ETHIOPIA
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.
