Rako is a small kebele (community) in Ethiopia’s celebrated Yirgacheffe region, located within the Kochere district of the Gedeo Zone. Farmers here grow coffee on 1–2 hectare plots, often intercropping with false banana and acacia trees that provide shade and enrich the soil. Coffee is their main livelihood, and deliveries of ripe cherry—carried by foot or motorcycle—go to the Rako washing station. Established in 2017 on 2.5 hectares of land, the station now processes 450–550 tons annually. Pulping, fermenting, washing, and drying are handled with precision, while parchment is carefully stored until milling. Traceability is maintained through lot separation and detailed record-keeping. With high elevation and indigenous varieties, Rako produces smaller beans that embody Yirgacheffe’s hallmark elegance and floral character.

Ethiopia Rako is a washed coffee from Kochere, Yirgacheffe that demonstrates a wide but cohesive range of expressions. At lighter roast levels, it shows high clarity with florals, citrus, and bergamot layered over a silky, lactic-like texture. As it develops into medium, the acidity integrates and the cup shifts toward caramelized sugars and candied citrus, with a rounded, creamy mouthfeel. Medium-dark roasts emphasize depth, highlighting dark berry, black tea, and bittersweet cocoa while preserving a smooth sweetness. Taken to dark, the profile concentrates into molasses, spice, and toasted nut, delivering structure and intensity without losing balance. Across all roasts, a syrupy, almost juicy texture remains constant, with wildflower honey, black tea, and lemon serving as anchoring flavors.