MAGNOLIA

ORIGIN:
Koba is a remote kebele in Uraga, Guji. Local small producers contribute at a processing center in town, which then sends cherries to the Welichu Wachu wash station network. Yabitu is often referred to as a forest coffee because of farmers use of banana, korch, wanza and sensa trees for extensive shade networks, which compliment the area’s sandy soil and means that these exquisite lots do not require fertilizer nor intensive water usage. Yabitu Koba was the second ever feature in our Magnolia espresso and we have sourced similar lots through Welichu Wachu every year since, but few can beat the floral fun of Yabitu Koba!

The vast majority of Ethiopia lots we bring in are through Aleco at Red Fox Merchants. They have so many long standing relationships with both individual producers as well as the many wash stations in the various coffee growing woredas. It always so fun to bring in the same coffee harvest-after-harvest to see the overlapping and distinct changes in the sensory characteristics! 

FLAVOUR:

The vast majority of Ethiopia lots we bring in are through Aleco at Red Fox Merchants. They have so many long standing relationships with both individual producers as well as the many wash stations in the various coffee growing woredas. Yabitu Koba is a perfect modern espresso profile for the summer with lots of floral and ripe fruit flavours. It opens with a hazy jasmine on the nose that mingles perfectly with the black tea and oolong notes. The cup is creamy with a strong citrus backing, think lemon custard or key lime pie. It has a refreshing quality thanks to the fruity stone fruit notes and an effervescent hit of sugar, much like a fountain orange drink. The finish has a slight chocolate haze but it is light and carried with a creamy sweetness. 

PARAMETERS:
For espresso, use a 1:2.5 to 1:2.3 ratio in 31-35 seconds.