Yabitu Koba - Ethiopia

About Yabitu Koba Guji is one of the oldest coffee-growing areas in Ethiopia and it’s where you’ll find the small remote town of Yabitu Koba and the Ugo Begne forest, where this coffee is grown and processed. Feku Jebril manages the local washing station, Hana Asrat. He’s originally from a larger city, the capital of the Gedeo zone, but he sold the huge wet mill he owned so that he could move deeper into the forest while also focusing more on quality. Local producers, each with their own small farms, travel anywhere from 30-90 minutes along dirt roads to drop their cherry at a processing center in Koba. They intercrop with many plants to provide much-needed shade that coffee plants love, including the false banana tree — ‘koba’ is actually the Oromiffa (local language) word for this prevalent native plant. The soil here is highly fertile and doesn't really require fertilizer to produce a high quality product. We love to hear it! This area has experienced changes in their rainy season due to climate change. Instead of it being truly a ‘season’, rain comes steadily most of the year. This means they have to take advantage of sunny days to harvest and transport (dirt roads become pretty much impassable when muddy), which are becoming few and far between. The final cup tastes fruit-forward and delicate with a beautiful acidity. If it’s Ethiopian coffees you love, you better get your hands on Yabitu! REGION: Uraga, Guji, Oromia, Ethiopia MILL: Yabitu Koba VARIETAL: Heirloom Ethiopian ALTITUDE: 2,300 meters PRODUCER: Various Smallholder Producers PROCESS: Natural, Dried on Raised Beds Sourced through our partners at Red Fox Coffee Merchants. Tastes like Mango, Berry Jam, Jasmine Brewing Recommendation While we strive to roast our coffees to be enjoyable using any brewing method, try this coffee on Chemex or V60 Chemex Brewing Ratio - 1:16 [i.e. 25g coffee and 400g water] V60 Brewing Ratio - 1:16.6 [i.e. 15g coffee and 250g water]