Ethiopia Dry Process Uraga Yabitu Koba
The cup has many features of both wet and dry process coffees, dynamic fruit flavors, clean sweetness, hefty body, grabby citrus aspect in the top end, floral hint, and dried Turkish apricot. City to Full City.
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93.3
Full Cupping Notes
Yabitu Koba is a super complex dry process, with clean fruit flavors and a level of sweetness that I think will have crossover appeal to those who typically prefer wet process Ethiopia's. Grinding a City roast, there's a pronounced sweetness of raw natural sugars, caramelized cooked peaches, and a red honey accent. The wet aroma smelled even sweeter, drawing out more of the stewed stone fruits with brown sugar smells, along with a saturation of perfumed dark honey, and fruited accents of ripe mango and fragrant lemon peel. This cup has many features of a wet process Ethiopia ("washed"), in terms of dynamic brightness, light floral hints, and fairly refined sweetness. But it also has the heft, body, and fruited tones indicative of dry process coffee ("natural"). Our light roasts had pleasing tart acidity like a washed coffee, a bit lemony and bright, with very nice supporting sweetness and clean finish. Juicy body and fruit flavors compliment these aspects, such as tangerine, lemonade, and kumquat, with grabby citrus peel dimension in the top end. As it cools, dried fruit notes come up in the profile, with finishing flavors of Turkish apricots, and Medjool date.
- Process Method Dry Process (Natural)
- Cultivar Heirloom Types
- Farm Gate Yes
The Uraga Woreda is home to some of the highest altitude coffees we buy, starting around 2100 meters above sea level and many farms topping out at 2350 meters. The village of Yabitu Koba is one of those dizzying altitudinal zones, and where this coffee was harvested. The air is thin and cool at altitude, and the coffee cherries ripen slowly as a result, leading to compact, dense coffee beans, and in the case of Yabitu Koba, small seeds (though not so small they slip through the grid drum of a Behmor). In terms of roasting, the coffee can take a lot of heat, but I didn't find it more difficult to roast than any of our other Ethiopian lots. This particular mill was recently erected by Aba Deressa, a farmer and exporter we know from the West who recently built two sites in Guji where they are processing naturals. The coffee is made up from the hundreds of small holder farmers in the surrounding region, most with less than a hectare of coffee. This is a dry process coffee, meaning the whole cherries are laid to dry with the seeds/beans still intact. It can take upwards of 4 weeks to dry a natural in this cold climate, and the resulting cup carries a nice fruit-forward appeal, and fairly balanced bittersweetness too. Dry process coffee produces more chaff than wet process, which is something to keep an eye on when roasting - especially in a Behmor. Be sure to vacuum your roaster between batches.
| Region | Kebele Yabitu Koba, Woreda Uraga, Guji Zone |
|---|---|
| Processing | Dry Process (Natural) |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | September 2025 Arrival |
| Lot size | 80 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | Heirloom Varieties |
| Grade | Grade 1 |
| Appearance | .8 d/300gr, 14+ Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate |
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