Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

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Ethiopia Yabitu Koba

Product image 1Color Coffee Roasters 12oz white coffee bag with Yabitu Koba pink and white coffee label
Product image 2Color Coffee pink and white coffee label listing all the coffee details for Ethiopia Yabitu Koba coffee
Product image 3coffee farmer picking coffee beans and putting into a straw basket

Regular price $ 21.00

ETHIOPIA

YABITU KOBA

JASMINE + HONEYSUCKLE | RASPBERRY, WATERMELON, PEACH

Wild, articulate, and complex.  Coffees from Yabitu Koba coffee forests are the coffees that get us most excited.  Foraged from ancient forests where coffee is indigenous, these are some of the highest coffees we receive, with altitudes reaching up to 2350masl.  In the cup we smell flowers such as jasmine and honeysuckle.  Fruit flavors run the gamut from clean raspberry and watermelon to peach and even pink starbursts.  

 


BEAN DETAILS:

ORIGIN:Guji Uraga, Ethiopia
COMPANY: Welichu Wachu
ELEVATION:2250 masl
VARIETY: Ethiopia Landraces, 90% Bourbon, 10% Typica
PROCESS: Washed
TASTING NOTES: Jasmine and honeysuckle, raspberry, watermelon, peach and pink starbursts
ROAST TYPE: Light

Farm Level
At some of Ethiopia’s most extreme altitudes lies Guji’s Uraga region, a dense, mountainous forest that spans almost a thousand miles. Within this immense forest lies an array of distinct subregions, where we source some of the most extraordinary and sought-after coffees we see anywhere in the world. Uraga coffees are profoundly nuanced with a piquant florality and a bright, complex acidity like lime and bergamot backed by stone fruit sweetness like ripe peach. When we taste Guji coffees, we look for that taste that we describe as almost scallion-like when fresh, which ripens into that unparalleled florality on arrival.

This year, we’re even more excited about Uraga due to a new sourcing partnership with an old friend: Dagne Chomen of Welichu Wachu. Years ago, Dagne ran QC for the Oromia Cooperative Union. We connected way back then and spent a ton of time selecting coffee together. Cupping with Dagne continues to be a euphoric experience. He loves not only cupping, but understands the likes and dislikes of the people he is cupping with. He has a knack for knowing exactly what we are looking for.

Like many other critical supply chain partners we met through Oromia Union, Dagne moved on, worked for private exporters for a few years, then more recently opened his central washing station Welichu Wachu collecting coffee from all over Uraga’s vast forests.

Welichu Wachu, established October 2017, employs over 750 people at three processing sites during peak season and services thousands of farmers. Coffee is grown in and around Ugo Begne forest and classified as forest, semi-forest or garden grown. The variety grown is Ethiopia Landraces or identified as Kudum commonly recognized as Bourbon which accounts for 90% of all delivered coffee.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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