Filter Drip Bags - Guji Yabitu Koba G1, Ethiopia, Natural

Uraga, Guji Zone, Oromia , Ethiopia Guji, located in the Oromia Region of southern Ethiopia, has emerged over the past two decades as a distinct specialty coffee origin. Before the early 2000s, Guji coffees were often marketed under the broader Sidama or Yirgacheffe names, obscuring the zone's unique terroir and producer contributions. The Uraga woreda, home to Yabitu Koba, boasts altitudes between 2,100 and 2,400 masl, among the highest coffee-growing elevations globally. In this region, coffee grows as garden or forest coffee, semi-wild beneath natural canopies, in deep red clay soils rich with centuries of decomposed organic matter. Recognized as the birthplace of Coffea arabica, Ethiopia's Guji zone features ancient heirloom landraces, representing some of the most genetically diverse expressions of the species. The high altitude and cool overnight temperatures slow cherry maturation, resulting in dense beans with layered fruit character, making Uraga coffees highly coveted in the specialty market. Enhanced traceability through washing stations like Yabitu has allowed for proper credit to be given to the smallholder farmers behind these exceptional lots, establishing Uraga as one of the most sought-after sub-origins within Ethiopia's specialty coffee landscape.

Yabitu Koba is produced by hundreds of smallholder farmers in the Uraga sub-region of the Guji Zone, near the village of Koba, which lends its name to the washing station. These farmers manage plots of just two to three hectares, land passed down through generations, where coffee thrives as semi-wild forest garden coffee with minimal intervention and no chemical inputs. During the 2024–25 harvest season, Yabitu Station received cherry deliveries from approximately 709 farmers, amounting to around 850,000 kilograms of cherry. The station has earned a strong reputation in the specialty market for consistently producing expressive naturals that showcase the deep, sticky fruit character unique to Uraga's extraordinary terroir. Coffee here grows at high altitudes in rich red volcanic soils, and the combination of elevation, equatorial light, and cool overnight temperatures creates ideal conditions for slow cherry maturation. This environment contributes to the outstanding cup complexity of Yabitu Koba, allowing the natural processing to highlight the unique flavors and aromatic depth of the region. The dedication of the farmers and the station ensures that each batch reflects the rich character and quality that Uraga is known for in the specialty coffee world.