Ethiopia: Uraga – Yabitu Koba

The "Clean Natural" | High-Altitude Complexity

This offering from Yabitu Koba has the sparkling clarity of a washed coffee while retaining the deep, fruity body of a traditional natural. Expect a bright, complex cup defined by clean fruit and a refined, tea-like elegance.

TASTING NOTES:
Strawberry, Apricot, Lemon Peel, Honey

FINISH:
Citrusy Floral & Vanilla

ROAST LEVEL:
Light-Medium

SWEETNESS:
High (Honey Like)

ACIDITY:
Medium (Citrus-driven)

BODY:
High (Full and Jucy)

GROW REGION:
Located in the Uraga Woreda, the village of Yabitu Koba sits at a staggering 2,350 meters. In this thin, cool air, coffee cherries ripen at a crawl. This slow maturation creates small, incredibly dense seeds packed with concentrated sugars.

HARVEST PROCESS:
While most naturals dry quickly, the cool climate of Yabitu Koba requires up to four weeks of air-drying with the fruit intact. This extended fermentation is what builds the coffee’s signature "heft" and body. Every lot begins with a strict floatation sort to ensure only the most dense, ripe cherries make it to the drying tables, resulting in a cup that is remarkably clean and perfectly balanced.