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We’re excited to welcome back for the second year a vibrant washed coffee sourced from the Raro Boda wet mill in Ethiopia’s Guji Zone.

Having thoroughly enjoyed several coffees from washing stations owned and operated by Snap Coffee last year, including Raro Boda, Refisa and Danche, we have been pursuing further lots from them this year to strengthen our relationship with them whilst continuing to showcase the best coffees we can possibly find. 

The Farmers

Around 257 farmers delivered their coffee cherries to the Raro Boda washing station, located in Guji Zone’s Uraga woreda. Amidst natural forest and vegetation they are working completely organically, tending to a range of varieties, some of which are improved landrace selections such as Wolisho, Dega & Kurume.

There are also pockets of JARC (Jimma Agricultural Research Center) identified and released varieties, dubbed 74110 and 74112 after having been initially catalogued in 1974, which are being promoted due to their resistance to coffee berry disease. Each farmer tends to between 2,000 and 4,000 coffee trees.

The Washing Station & Their Approach

Named after the kebele (small town), Raro Boda washing station has been recently refurbished and fitted out with a Penagos depulper and beautifuly white tiled fermentation tanks. These innovations and investments allow greater control over the processing of the fruit delivered by smallholders in the kebele.

They traditionally process the coffee by depulping and fermenting under water for 48 hours before the parchment coffee is graded, initially in washing channels and then by hand during the time it spends drying in the sun on raised beds. To ensure uniform drying the layers are spread around 2cm deep and spend 10 days or so before they are consolidated, and samples are sent to the cupping lab. 

Raro Boda wet mill has a new QC manager, Medhin Tamiru, an experienced cupper with over a decade of experience in the industry, and who was a judge for the last Ethiopian Cup of Excellence competition. He will continue to oversee operations ensuring the coffee produced at Raro Boda is squeaky clean and of the highest quality. 

The Exporter

Snap Coffee was established in 2008 by Negusse Debela Weldyes, and are responsible for the running and operation of several coffee washing stations including Raro Boda and Riripa, both of which will feature in our coffee range this year. Abenezer Asfaw oversees logistics and supply chain mapping, and is the liaison for Tropiq, which is Nordic Approach’s sister company with a team on the ground in Ethiopia year-round.

Abenezer and his team oversee the processing facilities but also take on the task of dispensing agricultural knowledge to their contributing farmers. They are committed to recycling waste by-products from coffee processing at each of their stations where they have also built schools and provided them with computing equipment from the other arm of their business which is in electronics. They intend to improve the roads to streamline access to the washing stations as well as build health clinics to provide access to better healthcare for their contributing farmers. 

Lots from the most recent pickings will be dry milled at Snap’s new processing and warehousing facility, which has just been fitted out. This means they will have even more control over the final exportable product that we get to work with, hopefully leading to improved consistency and uniformity. 

Read more

Raro Boda

Uraga, Guji Zone, Oromia, Ethiopia

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Beautifully composed with a ripe, integrated acidity. A sweetness of lemon shortbread & white chocolate underpins complex floral aromas of violets, lychees & lemongrass.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer 257 smallholders in Uraga

Harvest January, 2021

Process Depulped & wet fermented for 48hrs, fully washed & soaked, dried for 10 days on raised beds.

Variety Wolisho, Dega, Kurume, 74110 & 74112

Region Uraga, Guji Zone, Oromia

Country Ethiopia

Altitude 1,950 to 2,300 metres

Arrival August, 2021

More on Pre-Ground

From finest to coarsest, the filter grind settings we are offering are as follows:

  • Fairly Fine (1 Cup Pourover/AeroPress/SteepShot)
  • Fine-Medium (2 Cup Pourover/Clever Dripper)
  • Medium (French Press)
  • Coarse (Moccamaster/Autobrewer/Chemex)
  • Our pre-ground options are designed to map to a particular dose of coffee as much as the brewers mentioned. If you’re brewing just 15g in a 2 Cup V60 brew cone as it is the only cone you have, you should opt for the 1 Cup V60 grind size. Similarly, if you are just brewing 30g in a MoccaMaster, you should opt for a finer grind setting, like the 2 Cup V60.

    We would advise using these as starting points:
  • 12-18g: Fairly fine
  • 19-28g: Fine-medium
  • 29-55g: Medium
  • 56-80g: Coarse
  • Please note that pre-ground coffee will be delivered in a different bag to its whole bean counterpart. This is to ensure easy access when it comes to measuring our your dose. You will also find a ‘Ground on’ date on the bag in place of a ‘Roasted on’ date – we advise brewing your pre-ground coffee within 2 weeks of the ‘Ground on’ date.

    For more information on our approach to pre-ground coffee, visit our learn section here.


    • All our whole bean coffee is packed in 250g, nitrogen flushed and valved bags
    • Available as whole bean or pre-ground.
    • All orders are packed and shipped each working day
    • For more information on shipping, see our 'Shipping' page

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