Yabitu Koba Lot 2
Origin: Guji, Ethiopia
Producers: Oromia Coffee Farmer's Cooperative Union
Grown by the Oromia Coffee Farmers' Cooperative Union, this heirloom coffee benefits from the rich tradition of coffee cultivation in Ethiopia, where the Coffea arabica plant is thought to originate. Like many specialty coffees coming out of Ethiopia, lots from Yabitu Koba are allowed to soak for 48 hours before processing and are spread out on raised beds to dry under indirect sunlight. It's a winning recipie, and one that coffee farmers the world over have been emulating to great success. While we're always a fan of new varietals and processing methods, it's great to get back to specialty coffee's roots with knock-out cups of washed Ethiopian heirloom. This is the second lot of Yabitu Koba that we picked up to share with the club, and we love how different these two lots are.
While both lots are on the sweeter side of the flavor spectrum, Yabitu Koba Lot 2 exhibits a much smoother and more consistent flavor profile. We love how the mango and peach notes compliment one another, blending into a great tropical taste that doesn't push the envelope with acidity or spice. A note of unrefined cane sugar provides a some structure and definition to this cup without interrupting the pleasant sweetness that's already present. If coffees could be composed, this one would be probably be giving excellent after-dinner toasts. We were really impressed with how cohesive and downright enjoyable Yabitu Koba Lot 2 is, but we want to know what you think! Rate your coffees and leave us a note on the website, we'd love to hear from you!