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RARO GUJI carbonic - ethiopia

RARO GUJI carbonic - ethiopia

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 process carbonic maceration Fully Washed
varietal local landraces Grade 1
farm raro boda
region uraga
altitude 1960 masl.



Tasting notes:

soft wine acidity - jasmin - black tea - mango - berries


Ripe, red cherry is selectively handpicked by smallholder farmers and delivered to Raro Boda washing station. At intake, cherry is pulped and coffee is submerged in water in large tanks. Concrete blocks are used to keep coffee fully submerged for 96 hours. This underwater fermentation creates a relatively anaerobic environment that’s rich in carbon dioxide. Following fermentation, parchment is transferred to raised beds to dry. Workers rake parchment frequently to ensure even drying. It takes approximately 2 weeks for parchment to dry.

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