SEY Coffee - Raro Ethiopian Landrace Washed | Ethiopia

Ethiopia — Raro Boda Washing Station Ethiopian Landrace (Washed)

Tastes Like — 🍑 Ripe Stone Fruit • ✨ Lively Acidity • 🌹 Rose Hips

DETAILS

• Washing Station: Raro Boda
• Region: Uraga, Guji, Ethiopia
• Varietal: Ethiopian Landrace
• Process: Washed
• Altitude: 1,900–2,150 masl
• Harvest: January 2026

INTRO A continuation of SEY's exploration of a new processing and separation protocol developed with Ethiopian partners this year — cherry from a site they used to work with years ago, and some of the highest-elevation coffee in Uraga. Ripe stone fruit leads, with a very lively acidity and a rose hips finish. In the cup: ripe stone fruit, lively acidity, and rose hips.

THE PRODUCER Raro comes from the Raro Boda washing station, purchasing 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 — among the most consistently favourite flavour profiles each season.

Ethiopian Landrace refers to the country's vast pool of indigenous varieties — DNA testing has confirmed over 60 distinct types, giving Ethiopia the most coffee biodiversity of any producing country. Given the structure of the Ethiopian coffee trade, single-variety lots remain rare; most coffees, including this one, are naturally occurring blends of these landrace varieties.

THE PROCESS Cherries are hand-picked at peak ripeness, floated, then held in-cherry for 12 hours in shade. After de-pulping and cleaning, the coffee dry-ferments in plastic barrels for 12 hours, followed by an additional 12 hours of wet fermentation. It's then meticulously hand-washed to remove mucilage only, and shade-dried until moisture content reaches roughly 10%.

This new processing and separation protocol — combining a 12-hour shaded in-cherry rest with a split dry/wet fermentation — is the defining detail here, part of what SEY has been developing with Ethiopian partners to build the lively acidity and rose hips character behind this cup.

THE CUP Ripe and vivid — stone fruit sweetness up front, a very lively acidity running throughout, and a rose hips finish. One of the season's standout flavour profiles from Uraga.

Flavour Notes 🍑 Ripe Stone Fruit ✨ Lively Acidity 🌹 Rose Hips