Kello Raro

Kello Raro

Producer – Small Lot Farmers

Location – Oromia, Guji

Variety – Mixed, Grade 1

Altitude – 1900 - 2250 MASL

Process – Washed

Tasting Notes –  Mandarin , Black Tea, Lemongrass

Roasted For – Filter

Importer – Cofinet

Our second Guji of the year comes from the Kello Raro station in the Oromia region, which works with around 230 smallholder farmers. After a run of outstanding naturals, being presented with this Grade 1 washed number is a refreshing and delicious change. On the cupping table we experienced flavours of sweet mandarin, black tea and lemongrass, a wonderful example of a quality washed Guji flavour profile.

About

Kello Raro Station is located in Ethiopia’s Oromia region, within the Guji Zone. Grown at elevations of 1,900 to 2,250 meters above sea level, the combination of altitude, fertile volcanic soil, and consistent rainfall creates ideal conditions for growing specialty coffee. The Guji Zone has developed a strong reputation for its vibrant and complex flavour profiles, often featuring floral and fruity notes, balanced acidity, and a clean finish. These qualities are not only the result of natural conditions, but also the care and dedication of the local coffee producers.

Kello Raro works with approximately 230 smallholder farmers from the surrounding area. Many of these producers have been growing coffee for generations, relying on traditional farming knowledge passed down over time. Most farms are small, with just a few hectares of land, and the farmers manage them using sustainable practices. This hands-on approach means that great attention is paid to every stage of the growing process, from maintaining healthy coffee trees to harvesting cherries at peak ripeness.

Once the ripe cherries are hand picked, they are delivered to Kello Raro Station for processing. At the station, the cherries are depulped to remove the outer fruit layer, then washed in long channels to remove any remaining mucilage. After washing, the beans are placed on raised drying beds, where they are turned regularly and left to dry in the sun for 10 to 15 days. This slow and careful drying process helps develop and preserve the flavour and quality.

After a run of outstanding naturals over the past few months, being presented with this washed number is a refreshing and delicious change. Thanks to the efforts of these skilled producers and the natural advantages of the growing region, this coffee is a wonderful example of a quality washed Ethiopian,

The Variety

The smallholder farmers that supply their coffee to Kello Raro Station grow a mixture of coffee varieties. However, it is interesting to note that coffee in Ethiopia is typically sorted into a unique grading system, which divides qualities into numbered groups through to “Under Grade” (UG) for the lowest quality beans. Grades are determined by factors like bean size, density, colour, physical appearance, and the number of defects per sample. These coffees pass through a rigorous grading system to firstly determine its Grade, and subsequently its export value.

Grade 1 Ethiopian coffees, such as this particular lot, consist of the highest quality specialty coffee beans, offering complex notes in the cup such as fruity acidity, a well-balanced body, and nuanced notes of floral, berry, citrus, and tea-like tones. The green coffee prep is typically pristine, with any defects in these coffees thoroughly sorted through.

Grade 2 coffees are also specialty grade with complex flavours, but generally these coffees will contain some minor defects or physical inconsistencies. Grade 3 coffees may still be classed as specialty, but generally only in the case of natural process coffees. Anything grade 4 and below is usually considered commodity coffee as they do not reach the 80+ SCA score.

Filter Recipe

This is a good starting point for all of our filter coffees. Adjust Accordingly to your own preference.

Ground Coffee: 20g

Brewed Weight: 320g

Contact Time: 3:00-3:30

Recommended Brewing Age

14+ days after roast date