LA CABRA - Yabitu Koba - Ethiopia - Washed - Heirloom

Tasting Notes: Yabitu Koba is produced in the Guji region of Ethiopia by Welichu Wachu coffee, in the mountainous Uraga sub-region.
Origin: Guji, Ethiopia
Producer: Koba Farmers
Process: Washed
Varieties: Heirloom
Elevation: 2300 masl
Harvest: January 2024
Roast Date: October 28, 2024

LA CABRA Coffee Roasters is located in Frederiksberg, Denmark

From LA CABRA

Coffee Expression Yabitu Koba has a complex flavour profile, here showcasing the clear floral aromas and bright citrus we have come to appreciate in coffees from Ethiopia’s southern spine.

Producer Yabitu Koba is produced in the Uraga sub-region of Guji, by smallholder farmers surround the village of Koba.

Whole Bean Coffee / Both for filter and espresso

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality.