Ethiopia, Raro Nansebo

Named after the local kebele (village), Raro Nansebo was made possible through the fruitful collaboration of several local producers within Ethiopia’s Guji zone. Thanks to the government’s seed distribution programs, this lot’s contributing smallholders had their pick of incredible local landrace varieties like Kurume when choosing what coffees to plant on their farms. Making the most of the region’s abundant sunshine, this lot was dried on raised African beds for 18-21 days. The resulting cup has a sweet structure, syrup-like flavour, and complex fruit notes for your enjoyment!