A seasonal coffee from one of our favorite regions of Ethiopia: Guji. Only available for a limited time with fruity tasting notes of honeydew melon and lime.
About Yabitu Koba:
Content: Whole bean coffee
Region: Uraga, Guji
Producer: Feku Jabril
We Taste: honeydew melon, ginger & lime
We taste honeydew melon, ginger & lime. Sweet with a creamy finish. Grown in the Ethiopian region of Guji — and, even more specifically within Guji, the Uraga district. 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 just over the mountain top from one of the most renowned coffee growing regions — Yirgacheffe. Uraga is on the Eastern slope, Yirgacheffe is on the Western.
About the Producer:
Feku Jabril grew up in Gedeo — the zone that encompasses Yirgacheffe on the western slope of those mountains! He realized Uraga would have great potential to produce amazing quality coffees and was one of the first coffee producers to begin working and investing in the area. He aimed to help farmers attain a higher level of quality through improved processing.
He got his start in Uraga in the early 2000s working for washing stations — collecting fresh-harvested cherries from farmers and bringing them to the community washing stations for processing. After a few years of running his own washing station, he left to put all his energy and focus into running the Hana Asarat site in the community of Yabitu Koba.
Inspired by their older brother, Feku's two brothers Abdi and Kadir also came to Uraga to start their own washing stations. All three of them have producing such exceptional quality coffees that they've not only helped put Uraga on the map for its coffees, but their coffees have become some of the most sought after in Ethiopia.
If there's one area where Feku and his brothers stand out, it's in their meticulous, engineer-like approach to processing. While many washing stations around Ethiopia adhere to loose standards and familiar practices for processing coffee, the Jabril brothers operate with a precision that really enable their coffees to stand out!
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.
More about Yabitu Koba:
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 its 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 a region that will continue to increase its coffee production and be recognized for exceptional coffees for years to come."