Yabitu Koba, Ethiopia

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

At some of Ethiopia’s most extreme altitudes lies Guji’s Uraga region- a dense, mountainous forest that spans almost a thousand miles. Within this immense forest lies an array of distinct subregions, where some of the most extraordinary and sought-after coffees in the world are born. At the Muda Tatesa washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., farmers deliver their ripe cherries for processing. Freshly de-pulped coffee is left submerged underwater for an extended 72 hours to slowly ferment and loosen the sticky fruit. Coffees are then washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. vigorously in elongated channels while also being selected for quality. The less dense Grade 2 quality beans are sifted off the top of the channel and taken to their own drying stations. The denser Grade 1 coffees eventually make it to a soaking tank where they’ll sit overnight, removing any excess mucilage from the seed, before they’re sent to the drying beds. The parchment coffee is covered in mesh for the first 5-6 days in order to avoid cracking and direct exposure to sunlight, which can damage the integrity of the beans. After this first drying period, the coffee is then opened to sunlight and left to dry for another 5-6 days before being conditioned in the storage warehouse for upwards of a month. The resulting coffee is profoundly nuanced with a heavy floral aroma, intense and complex acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it., and tropical sweetness. This coffee was grown in the dense, mountainous forests of Ethiopia that are home to some of the most extraordinary and sought-after coffees in the world. This special lot of Ethiopian LandraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. coffee was sundried and processed in the naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. style. The resulting coffee is profoundly nuanced with a heavy floral aroma, intense and complex acidity, and tropical sweetness.