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.

Free shipping for Domestic orders over $50.

Ethiopia Yabitu Koba Forest

Regular price $ 19.00

YABITU KOBA FOREST COFFEE

GUJI URAGA

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. 


BEAN DETAILS:

ORIGIN: Ethiopia, Uraga, Yabitu Koba
ZONE: Guji
PRODUCERS: Feku Jebril / Hana Asrat
ALTITUDE: 2160-2310 masl
VARIETY: Ethiopia Landraces
PROCESS: Washed
FERMENTATION: 24 - 48 hours wet
DRYING: Raised beds
TASTING NOTES: Nectarine, Bing Cherry, Blackberry, Candied Sweetness, Honey Suckle Aroma
ROAST TYPE: Light

Farm Level

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.

 

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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