Dinkinesh: Rako, Ethiopia

Dinkinesh: Rako comes to us from Ethiopia’s legendary Yirgacheffe region — one of the world’s most celebrated coffee-growing areas. Within Yirgacheffe lies the Kochere woreda (district), home to the Rako kebele (community).

The people of Rako belong to the Gedeo cultural tradition and speak various dialects of the Gedeo language. Coffee is their main source of income, grown on small family farms averaging just 1–2 hectares.

Life for Rako’s producers isn’t easy, but their land has so much working in its favor. The high altitude and indigenous varieties create the perfect conditions for smaller, denser coffee beans with the elegant, floral character Yirgacheffe is famous for. 

Farmers transport their coffee—often by foot or motorcycle—to the Rako washing station in Yirgacheffe, where it’s carefully pulped, fermented, washed, and dried. Their attention to detail shines through in every cup. Thoughtful wastewater management practices are also in place, including reduced water use, pulp separation, and wastewater treatment.

This coffee reminds us just how far each bean travels and how much care goes into every step.

In Dinkinesh: Rako, we taste the sweetness of red apples, raisins, and brown sugar.