Ethiopia Yabitu Koba Forest

Ethiopia Yabitu Koba Forest

Ethiopia Yabitu Koba Forest


Flavor Notes:

hibiscus, white peach, kiwi, golden raisin

From Our Cupping Lab:

This coffee is happiness in a cup. Fruity juiciness of kiwi, stone fruit-like tones of peach, plum, and cherry, and a dry sweetness of golden raisin. The fruit notes alone cause this cup to be so complex and ever-changing as the coffee cools. The fragrance that persists pairing wonderfully with the juiciness of the cup is that of a tart-like hibiscus. So far brewing in a multitude of ways this coffee excels, adopting the styles of each brew medium as if it were made for it. Beautiful clarity through paper filter. Full, velvety body through metal. We are looking forward to this coffee for the foreseeable future!

Altitude: 2160-2310m

Varietal: heirloom

Region: guji

Woreda: uraga

Kebele: yabitu koba

Station: hana asrat

Process: washed

From Our Importer: Red Fox Coffee Merchants


From deep in the forests of Guji comes Yabitu Koba Forest Coffee, bringing with it incredibly ripe red fruits, blazing acidity, and classic Ethiopian florals like bergamot and jasmine.

Believe it or not, the stellar coffees within this high (the highest in all of Ethiopia at 2310 masl), densely forested region in the Uraga woreda were once trucked across the border to Yirgacheffe and sold there as Yirgacheffe coffees because no one had yet recognized their distinct character. Nine years ago, before Red Fox was born, Aleco tasted the coffees of Guji Uraga and knew they were unique, second to none, and deserving of differentiation.
Now, nine years later, the coffees within Guji Uraga deserve their own differentiation. In the southernmost forest of the Uraga region lies the Ugo Begne forest and Yabitu Koba village, where the Hana Asrat washing station produces a truly singular coffee.
Managed by lifelong coffee trader Feku Jebril (brother of Larcho Torka producer
Abdi Jebril), Yabitu Koba coffee goes through a meticulous process: first, it passes
through McKinnon depulpers, then moves into washing channels where it loses the
rest of its mucilage. It moves into soaking tanks for another 12 hours overnight, and in the morning, it’s laid on drying beds for eight to ten days.
The next step is key to Yabitu Koba’s incredible shelf-life: after drying, the coffees
move into the warehouse and rest for a week to condition and stabilize. After that,
Feku and his team hand-sort through the parchment, selecting only the cleanest
coffee. Because of its incredible potential, consistently realized through meticulous
processing, this coffee not only comes in sparkling, it continues to bloom over the
course of the year.

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