Raro Nansebo is a small village in the Uraga district of the Guji Zone. While Guji has become a well known name, the specific places within it are only now gaining the attention they deserve. The district of Uraga sits at high elevations, often above two thousand three hundred meters, and produces some of the most expressive coffees found in Southern Ethiopia.
While the broader world associates Guji with bright berry tones, coffees from Uraga and especially from Raro Nansebo lean into a different set of flavors. They carry complex stone fruit, juicy tropical melon, classic berry notes, and a gentle jasmine lift that feels unmistakably tied to this place.
Farms in Uraga, like much of Ethiopia, are small and often resemble gardens more than farms in the industrial sense. Historically these small yields have been bulk blended for export. That system hides the nuance that makes each farm unique. Ture Waji has committed himself to changing that reality. In Raro Nansebo he keeps lots separate so the clarity of the microclimate can shine. This year after cupping more than thirty Ethiopian coffees the Raro Nansebo stood out immediately.
This coffee is a completely unique blend made especially for Wonderstate Coffee by Ture Waji. Last year after having visited Ture in Addis Ababa, we discussed the idea of a blend that combines two different kinds of processing methods into one, hoping to highlight the best of each process. The first is Ture’s clean and clear approach to naturals. Dried slowly on thin layers, the typical Raro Nansebo features tones of apricot and peach, dried berries and subtle jasmine florality. He combined this selection with an anaerobic-natural fermentation process, also from the Raro Nansebo village. This coffee is more boisterous and brash, with electric red fruit acidity and intensity. The result of the combination is a coffee that displays richer fruit tones than a typical natural, while retaining the clarity we know and love from the best of Ture’s coffees.
