Mango , Limeade , Cardamom
alt: 1900 - 2250 MASL
In 2017, Neguesse started operating a washing station in Guji, but quickly expanded in 2019 by buying another washing station a few miles away in an area called Danche. The two stations, run by Negusse and his team, execute immaculate washed and natural processed coffees, but also create unique experimental lots in an effort to continuously improve their quality.
Prior to working in coffee, Neguesse Debela operated an import company specializing in computer components. During a trip to Minnesota, he was introduced to specialty coffee after ordering a pour-over at a local cafe. The experience was his "coffee epiphany", and helped him realize the potential of coffee in his home country. Upon his return, Neguesse began touring washing stations to better understand farming and processing. From that initial tour, he was determined to set his company SNAP on a course to be one of the highest quality coffee exporters in Ethiopia.
He started by hiring Abenezer Asafaw, an energetic coffee professional, as his Quality Manager. Nuguesse, along with Abenezer, has since bought land for SNAP to process coffee themselves, and have also started managing processing sites in Nensebo, Gedeb, and Guji. In early 2019, SNAP finished the final touches on their own export dry mill, giving them full control of their quality and product.
The Raro Boda washing station utilizes the traditional underwater fermentation popular in Ethiopia. The coffee is fermented underwater for approximately 24-48 hours, and then soaked for approximately 2 hours. After soaking the coffee is dried on raised beds for approximately 10-14 days.
This processing yields a cup with floral, tropical, and citric aromas. Flavors of mango and limeade are wrapped in cardamom spice. A vanilla syrup sweetness supports a bright acidity and syrupy mouthfeel.