Ethiopia | Yabitu Koba

This coffee comes from one of our favorite areas in Ethiopia, Uraga Guji. Produced by smallholders in the village of Koba at elevations ranging from 2000 to 2316 MASL, this cup encapsulates what we love about Uraga. It features pointed florals and bright, sparkling acidity, along with a crystal clean cup. Expect to find notes of orange blossom, ripe stone fruits, and watermelon.

Yabitu Koba is a remote kebele in the Uraga district of Ethiopia's Oromia region, known for its rich coffee-growing heritage. Situated at some of Ethiopia’s most extreme altitudes, Uraga is a dense, mountainous forest spanning almost a thousand miles and home to distinct subregions producing extraordinary, sought-after coffees. Coffee from Yabitu Koba is profoundly complex and has produced some of our most memorable coffees in years past. After not working with coffee from this area for the last two seasons, it's a joy to have it back.

Cherries are collected at peak ripeness and sorted before they are pulped. The seeds are then submerged in water and fermented for 46-60 hours. Following this stage the seeds are rinsed thoroughly and moved to drying tables where they are dried on raised beds for 7-8 days.