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'Our perennial bestseller returns for 2025! - and this one may well go down as a vintage year!'
What can we say about Rocko Mountain that hasn't been said before? Much of this is comfortingly familiar territory, for those of us with long memories at least! This year, the coffee reminds me of the crop from five or six years ago. Happy memories!
When we drink this coffee, we're instantly hit with ripe strawberry and blueberry notes. As the coffee cools, you may find peach tea, and there's a big helping of smooth milk chocolate too. Although the funk is there, it's tamed compared to the very early years, and that means the complexity really shines. Acidity is also gentle, rounded and very pleasing.
In milk, we're into that classic strawberry milkshake territory, whereas in filter coffee, we just can't get enough, wow. There's a balance and elegance about his coffee. Yes, it's a fruity banger, no doubt - but it's real classy too. We love the tiny hint of black tea in the finish which balances everything out beautifully.
Fill your boots, I can't wait to hear what you think of it!
Origin: Kello Raro, Uraga, Guji - Ethiopia
Varietals: Heirloom
Processing: Natural
Roast degree: 132 (read more).
Suitable for: All Brew Methods (read more)
Q Score: 87.5 (what's this?)
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
Taste and flavour perception are complex and difficult to articulate. We love sharing our tasting notes with you, but please don't rely too heavily on our reports. Your experience is what matters most and it may be different. We've written about that whole issue here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
The Natural Guji Kello Raro coffee is carefully processed in the Kello Raro district of Uraga, located in Ethiopia's Guji Zone.
Grown by 230 smallholder producers in Raro Village at altitudes ranging from 1,900 to 2,250 meters above sea level, this coffee benefits from fertile red-brown soil. The cherries are picked at peak ripeness during the harvest period from November to January, then delivered to the wet mill, owned by SNAP Specialty Coffee, where they undergo a meticulous sorting process by a dedicated team of women.
After sorting, the cherries are sun-dried on raised African beds for 17 days under the strict supervision of the dry mill manager. Once dried, the coffee cherries rest for two months in a warehouse before being milled and transported to Addis Ababa for final export milling and processing.
