SEY Coffee

2026 Raro - Ethiopia

From Raro Boda washing station in Uraga, Guji at 1,900–2,150 masl, this Ethiopian Landrace explores a newly developed processing protocol. Hand-picked cherry is floated, held in-cherry for 12 hours, then split between dry and wet fermentation (12 hours each) before meticulous hand-washing and shade-drying. The cup delivers ripe stone fruit, vibrant acidity, and rose hip character—a flavor profile the roaster counts among their favorites from this elevated, semi-forested sourcing area.