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Our first Ethiopian release from the early 2021 pickings, we are really excited by the cup profile of this stunning Guji coffee, produced in the Yabitu kebele of Uraga.

The Producers

Just shy of 500 smallholder farmers have grown the coffee that has been compiled into this lot. Their farms are typically very small and are a combination of semi-forest and wholly cultivated. They are planted out with a mixture of pulses and vegetables, as well as a mixture of local coffee varieties, including Wolisho, Dega, JARC74110 and JARC74112. The soil is a fertile red clay type, but what really contributes to the Uraga woreda being a hotbed for high quality coffee production is that the farms are situated between 2,100 and 2,200 metres above sea level. This creates a strong diurnal swing in temperatures, creating more acids in the coffee and greater density. 

The Washing Station

Once the coffee cherries are selectively harvested by hand they are delivered to the wet mill in the Yabitu Koba kebele. They are traditionally depulped with an Agaarde disc-pulper before fermenting under water for 36 hours to break down the mucilage layer in a clean, controlled fashion. Once scrubbed clean in long grading channels, which refine the coffee’s quality by effectively density sorting it, the coffee is then soaked to homogenise, stabilise and further clean the parchment layer, before being put onto raised beds in thin layers to dry in the sun. 

The results of the propagation and process of this coffee are a very fruity, complex cup, which we have found to have mellowed out over the months since picking. Initially the coffee possessed a prickly, paper-like quality, a bit like when you taste very fresh olive oil. This has given way to more honeyed and tropical sweetness, with the mouthfeel becoming more saturated and the aromas more pronounced as the coffee has rested out.  

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Yabitu Espresso

Yabitu Koba, Uraga, Guji Zone, Oromia, Ethiopia

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Redolent of tropical fruits like dried mango & papaya, we’re also tasting forest berries & pomelo. Magnolia & black cardamom aromas linger in a sweet, spicy finish.

Collections: All Products, Coffee

Category: Espresso

Type: Espresso

Coffee Information

Producer 470 smallholders

Harvest January, 2021

Process Hand harvested, traditionally depulped & wet fermented for 36hrs, fully washed & soaked, dried on raised beds.

Variety Wolisho, Dega, JARC74110 & JARC74112

Region Yabitu Koba, Uraga, Guji Zone, Oromia

Country Ethiopia

Altitude 2,100 to 2,200 metres

Arrival August, 2021


  • All our coffee is packed in 250g, nitrogen flushed and valved bags
  • To preserve quality, we are only able to ship whole bean espresso coffee
  • All orders are packed and shipped each working day
  • For more information on shipping, see our 'Shipping' page

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