Yabitu Koba - Ethiopia
The Guji Zone is synonymous with amazing coffees. High elevations between 2000 and 2300 meters produce cherries that are slow to ripen and present a stunning sweetness. This coffee is wet processed, fermented up to 48 hours, and finally dried on raised beds to perfection. In this late harvest lot, we taste classic Guji characteristics of peach, hibiscus, and shortbread.
