The Raro Boda washing station is operated by Negusse Bebela, the man behind snap coffee, and is located in the heart of Uraga, an area known for its high and consistent elevations. These heights give the coffee grown here incredible potential for quality, as the cooler temperatures at this altitude slow down the drying process, and extends the time the cherry has to develop.
With the cooler temperatures at elevation, the washed lots take between 10 to 14 days to dry, resulting in a clean, clear cup with stable quality. The fermentation process here is equally important, taking about 72 hours to fully develop, which contributes to the clarity and depth of the flavour in each batch.
