{"product_id":"ethiopia-raro","title":"Ethiopia - Raro","description":"\u003cstyle\u003e\n  .coffee-tabs {\n    margin-top: 1rem;\n    border-bottom: 2px solid #ddd;\n    display: flex;\n    gap: 1rem;\n  }\n\n  .coffee-tab {\n    padding: 0.5rem 1rem;\n    cursor: pointer;\n    font-weight: bold;\n    border-bottom: 3px solid transparent;\n    transition: border-color 0.3s;\n  }\n\n  .coffee-tab.active {\n    border-bottom: 3px solid #333;\n    color: #333;\n  }\n\n  .coffee-tab-content {\n    display: none;\n    padding: 1rem 0;\n  }\n\n  .coffee-tab-content.active {\n    display: block;\n  }\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eUraga, Guji Zone, Ethiopia | Washed | Seasonal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"coffee-tabs\"\u003e\n  \u003ch3 class=\"coffee-tab active\" data-tab=\"story\"\u003eThe Story\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"process\"\u003eThe Process\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"cup\"\u003eThe Cup\u003c\/h3\u003e\n  \u003ch3 class=\"coffee-tab\" data-tab=\"recipes\"\u003eRecipes\u003c\/h3\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content active\" id=\"story\"\u003e\n  \u003cp\u003e\n    There are coffees that surprise you, and then there are coffees you come back to\n    because they're just exactly right. A great washed Ethiopian belongs to the second category.\n    Bright, clean, layered, the kind of cup that never feels like you've had enough of it.\n    \u003cstrong\u003eRaro\u003c\/strong\u003e is that coffee for us this season.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    It comes from the \u003cstrong\u003eRaro Boda Wet Mill\u003c\/strong\u003e, located in the \u003cstrong\u003eUraga district\u003c\/strong\u003e\n    of Ethiopia's Guji Zone, a part of the country that has quietly established itself\n    as one of the most exciting origins in Ethiopian specialty coffee.\n    The station sits at elevations ranging from \u003cstrong\u003e1,900 to over 2,300 meters\u003c\/strong\u003e,\n    where the altitude brings cool temperatures that slow cherry maturation significantly.\n    That slow ripening concentrates natural sugars and produces exceptionally dense beans\n    with the kind of complexity and sweetness that makes Guji coffees so compelling.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Between 250 and 700 smallholder farmers deliver cherry to Raro Boda each season,\n    cultivating indigenous landrace varieties, \u003cstrong\u003eWolisho, Dega, and Kurume\u003c\/strong\u003e,\n    alongside JARC selections 74110 and 74112. These are ancient, locally adapted varieties\n    that have been shaped by this specific landscape over generations.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    The mill is operated under the oversight of \u003cstrong\u003eSNAP Specialty Coffee\u003c\/strong\u003e,\n    founded in 2008 by \u003cstrong\u003eNegusse Debela Weldyes\u003c\/strong\u003e — an entrepreneur who came to coffee\n    after discovering specialty pour-overs in the United States and never looked back.\n    SNAP manages multiple wet mills across southern Ethiopia, runs its own dry mill in Dukem\n    for tight quality control, and has built schools, roads, and healthcare clinics\n    for the communities around their processing sites.\n    Quality control at Raro Boda is handled by \u003cstrong\u003eQ-Grader Medhin Tamiru\u003c\/strong\u003e,\n    a national judge for the Cup of Excellence — a level of expertise that shows in the cup.\n    We source this coffee through our friends at \u003cstrong\u003eThe Coffee Quest\u003c\/strong\u003e.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"process\"\u003e\n  \u003cp\u003e\n    This lot is \u003cstrong\u003efully washed\u003c\/strong\u003e, processed at the Raro Boda Wet Mill\n    with a level of precision that sets it apart from most.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After selective hand-picking of ripe cherries, the coffee is depulped using a\n    \u003cstrong\u003ePenagos eco-pulper\u003c\/strong\u003e — chosen for its efficiency and gentleness on the bean.\n    Fermentation takes place underwater in \u003cstrong\u003eceramic-tiled tanks for 48 to 72 hours\u003c\/strong\u003e.\n    The tiling matters: smooth ceramic surfaces prevent bacterial accumulation,\n    yielding a cleaner, more controlled fermentation than conventional concrete.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    After fermentation, parchment is washed in channels, sorted by density,\n    and then soaked in \u003cstrong\u003eclean spring water\u003c\/strong\u003e before drying.\n    Drying takes place on \u003cstrong\u003eraised African beds over 10 to 14 days\u003c\/strong\u003e,\n    with the coffee shielded during intense midday sun to protect the cup's brightness and clarity.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Every step is designed with the same goal: to let the terroir and the variety\n    come through as cleanly and completely as possible.\n    At this altitude, that's a worthy ambition.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"cup\"\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eBright, aromatic, and endlessly satisfying, the washed Ethiopian you never get tired of.\u003c\/strong\u003e\n  \u003c\/p\u003e\n  \u003cp\u003e\n    \u003cstrong\u003eDried apricot\u003c\/strong\u003e sets the tone: sweet, slightly concentrated, with a warmth\n    that anchors the cup from the first sip.\n    \u003cstrong\u003eLemonade\u003c\/strong\u003e lifts everything with a clean, sparkling acidity\n    that feels effortless rather than sharp.\n    \u003cstrong\u003eBerries\u003c\/strong\u003e add depth and a gentle fruitiness that runs through the middle,\n    while \u003cstrong\u003eEarl Grey\u003c\/strong\u003e closes things with a floral, bergamot-like finish\n    that lingers softly and makes you want to go back for more.\n  \u003c\/p\u003e\n  \u003cp\u003e\n    Classic, yes. But the best classics are classic for a reason.\n  \u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"coffee-tab-content\" id=\"recipes\"\u003e\n  \u003cp\u003e\n    Please note that our recipes are just guidelines of how we like to brew these coffees.\n    Grinders, water, and equipment are some of the variables that could change the end result.\n    Take these recipes as starting points, not absolute goals.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\n    \u003cstrong\u003eFilter coffee:\u003c\/strong\u003e\u003cbr\u003e\n    We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.\u003cbr\u003e\n    Use \u003cstrong\u003e15g of coffee\u003c\/strong\u003e, water at \u003cstrong\u003e93°C\u003c\/strong\u003e, and a \u003cstrong\u003emedium\u003c\/strong\u003e grind size.\n  \u003c\/p\u003e\n\n  \u003cul style=\"margin-left: 1rem;\"\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:00\u003c\/strong\u003e – Bloom with 50g of water for 45 seconds.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e0:45\u003c\/strong\u003e – Pour 100g of water in a circular motion.\u003c\/li\u003e\n    \u003cli\u003e\n\u003cstrong\u003e1:25\u003c\/strong\u003e – Pour final 100g of water.\u003c\/li\u003e\n  \u003c\/ul\u003e\n\n  \u003cp\u003e\n    Total brew time should be around \u003cstrong\u003e2:15 to 2:30\u003c\/strong\u003e.\n    Let it cool slightly before drinking — the floral and citrus notes open up beautifully as the temperature drops.\n  \u003c\/p\u003e\n\n  \u003cp\u003e\u003cem\u003eEnjoy the coffee!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\n  \u003cstrong\u003eOrigin:\u003c\/strong\u003e Ethiopia, Guji Zone (Uraga, Raro Boda Kebele)\u003cbr\u003e\n  \u003cstrong\u003eWet Mill:\u003c\/strong\u003e Raro Boda Wet Mill\u003cbr\u003e\n  \u003cstrong\u003eExporter:\u003c\/strong\u003e SNAP Specialty Coffee\u003cbr\u003e\n  \u003cstrong\u003eSourced through:\u003c\/strong\u003e The Coffee Quest\u003cbr\u003e\n  \u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\n  \u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,900–2,300+ masl\u003cbr\u003e\n  \u003cstrong\u003eVarietal:\u003c\/strong\u003e Wolisho, Dega, Kurume, 74110, 74112\u003cbr\u003e\n  \u003cstrong\u003eTasting notes:\u003c\/strong\u003e Dried Apricot – Lemonade – Berries – Earl Grey\u003cbr\u003e\n\u003c\/p\u003e\n\n\u003cscript\u003e\n  document.querySelectorAll('.coffee-tab').forEach(tab =\u003e {\n    tab.addEventListener('click', () =\u003e {\n      document.querySelectorAll('.coffee-tab').forEach(t =\u003e t.classList.remove('active'));\n      document.querySelectorAll('.coffee-tab-content').forEach(c =\u003e c.classList.remove('active'));\n      tab.classList.add('active');\n      document.getElementById(tab.dataset.tab).classList.add('active');\n    });\n  });\n\u003c\/script\u003e","brand":"Boo! 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