Ethiopia Coffee Single Origin- Guji Kello Raro Washed
The People Behind the Beans
Approximately 230 farmers from the Raro village handpick their ripest cherries before delivering them to Kello Raro Station—run in partnership with SNAP Specialty Coffee, led by experienced coffee entrepreneur Negusse Debela. Farmers follow traditional and sustainable methods, and only the best cherries make the cut
From Cherry to Cup
Once the cherries arrive at the station, they’re carefully sorted and floated to weed out defects. The fruit is then depulped and fermented for around 36–48 hours in clean water. After thorough washing, the beans are placed on raised beds to sun‑dry for 10 to 17 days, regularly raked and sometimes shaded during peak sun hours to preserve consistency. The parchment is covered at night if damp, ensuring a dry, clean cup.
After drying, beans rest in storage for up to two months, then are milled, graded by density, and sorted by hand before export. The meticulous process earns this coffee its Grade 1 designation.
In the Cup: A Bright, Balanced Experience
Expect clean, crisp acidity layered with juicy tropical fruit notes—think ripe mango, strawberry, peach, red grape—and a floral lift like jasmine or orange blossom. In lighter roasts, subtle milk chocolate and red fruit sweetness round everything out beautifully. It’s a coffee that brings Guji’s hallmark complexity and clarity
Why Society Coffee Roasters Loves it
At Society Coffee Roasters, we’re drawn to coffees that tell a story—and Kello Raro delivers. It represents the dedication of Guji’s farmers, the precision of SNAP’s processing, and the stunning expression of Ethiopia’s high‑altitude terroir. When you buy this coffee, you're sipping on generations of craft and care.
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Approximately 230 farmers from the Raro village handpick their ripest cherries before delivering them to Kello Raro Station—run in partnership with SNAP Specialty Coffee, led by experienced coffee entrepreneur Negusse Debela. Farmers follow traditional and sustainable methods, and only the best cherries make the cut
From Cherry to Cup
Once the cherries arrive at the station, they’re carefully sorted and floated to weed out defects. The fruit is then depulped and fermented for around 36–48 hours in clean water. After thorough washing, the beans are placed on raised beds to sun‑dry for 10 to 17 days, regularly raked and sometimes shaded during peak sun hours to preserve consistency. The parchment is covered at night if damp, ensuring a dry, clean cup.
After drying, beans rest in storage for up to two months, then are milled, graded by density, and sorted by hand before export. The meticulous process earns this coffee its Grade 1 designation.
In the Cup: A Bright, Balanced Experience
Expect clean, crisp acidity layered with juicy tropical fruit notes—think ripe mango, strawberry, peach, red grape—and a floral lift like jasmine or orange blossom. In lighter roasts, subtle milk chocolate and red fruit sweetness round everything out beautifully. It’s a coffee that brings Guji’s hallmark complexity and clarity
Why Society Coffee Roasters Loves it
At Society Coffee Roasters, we’re drawn to coffees that tell a story—and Kello Raro delivers. It represents the dedication of Guji’s farmers, the precision of SNAP’s processing, and the stunning expression of Ethiopia’s high‑altitude terroir. When you buy this coffee, you're sipping on generations of craft and care.
BREWING METHOD In Out Extract Espresso 18g - 19g 36g - 38g 24 - 28 sec Filter 18g - 19g 340g - 360g 2:30 - 2:45 min
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