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Raro Nansebo

A seasonal coffee from Ethiopia — the birthplace of coffee!

Raro Nansebo is a coffee-growing community in the southern Guji region of Ethiopia. This coffee was naturally processed — meaning the cherries were left to dry and ferment whole in the sun for around 15-20 days — being turned and raked consistently for even drying. It is a deliciously juicy, fruit-forward coffee that's sure to light up your morning. We're roasting the coffee to a delicate medium level, to draw out the unique flavors while giving the coffee a smooth, round mouthfeel.

About Raro Nansebo:

Origin: Ethiopia
Region: Uraga, Guji
Producer: SNAP
Process: Natural
Certification: Organic
We Taste: Raspberry, Guava, and Jasmine

Our Ground Coffee:

Over the years, we've honed in on a tried-and-true medium-coarse grind setting that works well for a range of home-brewing methods, including pour-overs, coffee machines, and french press. With this grind setting, you have the power to adjust the flavor of your coffee through your coffee to water ratio and water temperature. Feel free to email us with questions or for brewing help!

EXPERIENCE:

Juicy, floral, and delicious with taste notes of raspberry, guava, and jasmine. For those newer to or exploring specialty coffee, it's a real treat to taste something so vibrant, while still clean and caramelly.

ABOUT THE PRODUCER:

Raro Nansebo is a small community in the Uraga district of Guji, located in the southern central part of Ethiopia. Coffee producers in Uraga are mainly garden farmers, which means they have a few hectares around their homes, with some shade canopy. Without the space to process their coffee cherries at home, the farmers from across the district bring their coffee cherries to a central site to process their harvested crop.

This particular coffee was processed using a sundried natural technique in a facility owned by Ture Waji, Eegata Alaka, and Fedhesa Wodessa. All three site owners are from the same extended family known for its multi-generational work in coffee. Their family set up some of the large semi-forest coffee estates in the area that first put Guji on the map for quality in the early 2000s.

They expanded their operations to the region of Uraga in Guji and set up a processing site in the kebele of Raro Nansebo in 2019 that was focused on super clean natural processed coffees.

PROCESSING:

Ripe coffee cherries are laid out in thin layers and dried on raised beds for approx 15-21 days depending on the weather. During this time the coffee cherries are constantly turned throughout the day to ensure even drying and high quality.
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