Yabitu Koba comes from Guji, one of the largest and oldest coffee growing regions in Ethiopia. Producers in this area typically intercrop using false banana trees (or Koba), Wanza, Sesa, and maize. The highly fertile sandy loam offers high nutrient and water retention and naturally doesn't require fertilizer to give spectacular coffee quality.

The rainy seasons in this area historically only last a few months out of the year, but have become nearly constant due to climate change, making harvesting and transport more difficult for farmers. Local producers travel via horse, mule, or donkey to bring their cherries to the processing center in the Koba kebele. 

This natural process coffee produces a vibrantly sweet cup with a strong, balanced acidity and complex notes of pomelo, cola, and dark honey.

REGION

Guji

VARIETY

Ethiopian Landraces

PROCESS

Natural

ALTITUDE

2316 MASL

NOTES

Pomelo, dark honey, cola