About the Coffee
We Taste: Honeydew melon, ginger & lime; creamy
Producer: Feku Jabril
Elevation: 2100 - 2270 MASL
Harvest: December 2020 - January 2021
We're excited to introduce the latest arrival from one of our favorite regions of Ethiopia: Guji — and, even more specifically within Guji, the Uraga district. All of our past selections from Guji, which include Dimtu Tero and Sollomo, have been crowd favorites in the Canyon community, and we have a feeling Yabitu Koba will be no different! More than anything, its sweetness really differentiated it from other Ethiopian coffees we tasted and considered for our menu this year!
Coincidentally, the northern tip of Uraga, where most of the Gujis we source are from, is literally just over the mountain top from one of the growing regions of Yirgacheffe most renowned for the quality of coffees they produce! Uraga is on the Eastern slope, Yirgacheffe is on the Western.
About the Producer
The Hana Asarat washing station in the community of Yabitu Koba utilizes the traditional underwater fermentation popular in Ethiopia. The coffee is fermented underwater for approximately 36-48 hours, Afterwards, the coffee is washed, and then soaked in clean water. After soaking, the coffee is dried on raised beds for between 10 and 14 days.
About the Region
From our import partners, Atlantic:
"Coffees from Guji, in southern Ethiopia used to be classified and sold as Sidamo just a few years ago, but over the last decade the region of Guji has been recognized more and more as a separate and unique producing area.
The woreda (district) of Uraga, is known for it's staggering elevations that are mostly between 2,000 and 2,300 meters, which making it a mecca for high quality coffee production. While the terrain is impressive for coffee, the ecology of the farms growing coffee in Uraga is often misunderstood. While there are pockets of forests in the region of Uraga, it is often misrepresented that farmers are growing coffee in the forests. Coffee producers in Uraga, are mainly what are known as "garden" farmers, which means they have a few hectares around their homes, with some amount of shade canopy, but these farmers are not cultivating coffee IN the dense forests of Uraga.
Many of the areas of Uraga, are relatively new to producing coffee, and certain areas have coffee trees that are predominately 10 years old or even less. As the farms here are newer than other areas of southern Ethiopia like; Gedeo or Sidama, and the population in Uraga is less dense, the coffee farms in Uraga tend to be slightly bigger at 1.5-2 hectares.
If there is one thing for certain, Uraga is an region that will continue to increase its coffee production and be recognized for exceptional coffees for years to come."