How to brew this

Suggestion
Ratio
1:2.5
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 1/10
Type
Single origin
Origin
Uraga, Guji, Ethiopia
Process
Washed
Tasting notes
Stewed peachBrown sugarFloral
Varietal
Heirloom
Species
Arabica
Altitude
2160–2320 masl
Producer
Koba Smallholders
Importer
Red Fox Coffee Merchants
About
From smallholders in the remote Koba kebele of Uraga, Guji. Cherry is fermented in cement tanks for 48 to 60 hours, then washed and dried on raised beds for 7 to 8 days.

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FAQ

Where does Yabitu Koba come from?

Yabitu Koba comes from Uraga, Guji, Ethiopia. It is a washed coffee. It grows at 2160–2320 masl.

What does Yabitu Koba taste like?

Paloma lists stewed peach, brown sugar and floral.

How do I brew Yabitu Koba?

Start at 1:2.5 for espresso or 1:16 for pour-over. Brew it at 94°C (201°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.