YABITU KOBA FOREST COFFEE
BING CHERRY + WHITE NECTARINE | VIBRANT + FRUITY
A real stunner with big fruit flavors and floral aromatics of honeysuckle. It tastes of nectarine, bing cherry, and blackberry with a dense candied sweetness.
ORIGIN: Ethiopia, Uraga, Yabitu Koba
PRODUCERS: Feku Jebril / Hana Asrat
ALTITUDE: 2160-2310 masl
VARIETY: Ethiopia Landraces
FERMENTATION: 24 - 48 hours wet
DRYING: Raised beds
TASTING NOTES: Nectarine, Bing Cherry, Blackberry, Candied Sweetness, Honey Suckle Aroma
ROAST TYPE: Light
From deep in the forests of Guji comes Yabitu Koba Forest Coffee, bringing with it
incredibly ripe red fruits, blazing acidity, and classic Ethiopian florals like bergamot and jasmine.
Believe it or not, the stellar coffees within this high (the highest in all of Ethiopia at
2310 masl), densely forested region in the Uraga woreda were once trucked across the border to Yirgacheffe and sold there as Yirgacheffe coffees because no one had yet recognized their distinct character. Nine years ago, before Red Fox was born, Aleco tasted the coffees of Guji Uraga and knew they were unique, second to none, and deserving of differentiation.
Now, nine years later, the coffees within Guji Uraga deserve their own differentiation. In the southernmost forest of the Uraga region lies the Ugo Begne forest and Yabitu Koba village, where the Hana Asrat washing station produces a truly singular coffee. Managed by lifelong coffee trader Feku Jebril (brother of Larcho Torka producer Abdi Jebril), Yabitu Koba coffee goes through a meticulous process: first, it passes through McKinnon depulpers, then moves into washing channels where it loses the rest of its mucilage. It moves into soaking tanks for another 12 hours overnight, and in the morning, it’s laid on drying beds for eight to ten days.
The next step is key to Yabitu Koba’s incredible shelf-life: after drying, the coffees
move into the warehouse and rest for a week to condition and stabilize. After that,
Feku and his team hand-sort through the parchment, selecting only the cleanest
coffee. Because of its incredible potential, consistently realized through meticulous processing, this coffee not only comes in sparkling, it continues to bloom over the course of the year.