Yabitu Koba - Ethiopia

Highlights

“Koba is a remote kebele in the Uraga district of Guji, an area known for its ancestral coffee knowledge and its difficult access. Farmers walk 30 to 90 minutes along dirt roads, often turned to mud by the growing rainy season, or send cherry down by horse and donkey to the central washing station. There it ferments in cement tanks for 48 to 60 hours, then dries washed on raised beds for seven to eight days. Landrace varieties grown between 2,000 and 2,350 masl, sourced through Red Fox Coffee Merchants and roasted light by Paloma in Brooklyn. Stewed peach, brown sugar and florals in the cup.”