Ethiopia - Raro
Summary
A washed Ethiopian coffee from the Raro Boda Wet Mill in the Uraga district of Guji Zone, Ethiopia. Grown at 1,900–2,300+ meters above sea level, this lot is processed with a 48–72 hour underwater fermentation and dried on raised African beds. It features indigenous varieties Wolisho, Dega, and Kurume, along with JARC selections 74110 and 74112. The cup is bright and aromatic with notes of dried apricot, lemonade, berries, and Earl Grey.
V60
- Coffee in
- 15 g
- Water
- 250 g
- Time
- 2:15
- Temperature
- 93°C
Grind: medium
- 0:00Bloom with 50g of water for 45 seconds. (45 s)
- 0:45Pour 100g of water in a circular motion.
- 1:25Pour final 100g of water.
Use CAFEC ABACA filters and Third Wave Water light roast water. Total brew time should be around 2:15 to 2:30. Let it cool slightly before drinking.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Cupping score
- 0
- Producer
- Negusse Debela Weldyes
- Altitude
- 1900 - 2300 m.a.s.l
- Variety
- JARC 74112, Wolisho, JARC 74110, Dega, Kurume
- Notes
- Dried Apricot, Earl Grey, Lemonade
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The roaster
Boo Coffee Roasters is a specialty coffee roaster based in Anderlecht, Brussels. The team roasts carefully selected single-origin coffees for both filter and e…
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