Ethiopia: Uraga Yabitu Koba

TASTING NOTES:
Strawberry, apricot, cacao
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FINISH:
Cacao and Berry Jam
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ROAST LEVEL:
Light
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SWEETNESS:
High (Berry start cacao finish)
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ACIDITY:
High (Citrus-driven)
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BODY:
Medium (Juicy)
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DESCRIPTION:
This offering from Yabitu Koba has the sparkling clarity of a washed coffee while retaining the deep, fruity body of a traditional natural. The cup leads with bright acidity and notes of strawberry, lemon, and apricot; as the coffee lingers on the palate, bitter herbs and deep, rich cocoa notes emerge in the aftertaste. Best for that special pour-over!

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.