Ethiopia - Yabitu Koba

Uraga is a resourceful area with very fertile land, great coffee and a flourishing mining business. Most of the coffee trees in this area are pretty young and their varieties are usually 74410 & 74412. These two varieties have shown the most resistance to Uraga’s environment whilst still displaying its coffee profile. Farmers in Uraga, Yabitu on average have a farm land no bigger than 2-3 hectares most of it which were passed down from previous generations.

Yabitu Station, (KOBA) is named after the nearest village city closest to the site. The station took deliveries from 709 farmers in the 2024-25 harvest season which comes down to about 850,000 kilograms of cherries. To better focus on quality, this station was only assigned to do washed and honey coffee. The output was indeed successful as it’s resulted in professionalization to both the station manager and all other team members to produce best quality honey coffee with small details regarding processing through data collection.

The Guji zone in Ethiopia is renowned for its diverse heirloom coffee varieties and distinct flavor profiles. This lot comes from the Uraga Yabitu Koba area, known for producing highly sought-after washed coffees with bright acidity and complex fruit and floral notes.
Featuring local heirloom varietals, this washed lot exemplifies the Guji region’s rich coffee heritage. The processing at the washing station ensures clarity and vibrancy, highlighting tasting notes of ginger, lemongrass, nectarine, and mango pulp that make this microlot a standout.

Yes, the natural remains to be 74110, 74112.
The Yabitu Koba station supplies 709 farmers, and is one of the largest kebeles in Uraga. The coffee production in this specific area is so much, that they have a station for natural coffee exclusively.
The Natural is processed: Once delivered to Yabitu Station, they are immediately placed on African drying beds in small layers, where they dry for 15-18 days. The cherries are slow dried, meaning they are covered between 12-12:30 pm so the extreme heat doesn't dehydrate the cherries, and are then moved around periodically to ensure even drying. The result is a vibrant and expressive cup, with a distinctive sweetness and layered complexity that showcases the best of high-elevation Ethiopian naturals.

Guji is a zone in SE Oromia. The lands here were untouched for the longest of times, resulting in fertile land. It's good to note that is some of the highest coffee growing coffee region in Ethiopia.