Yabitu Tome

Uraga, East Guji, Ethiopia

$19.00 | 12 oz bag

The Yabitu Tome washing station acts as a central hub for collecting and processing coffee cherries from thousands of nearby producers. Once collected, the coffee is sorted, depulped, fermented for up to 48 hours, and washed, before being dried on raised beds for 10–12 days. Meticulous care is given to ensure consistent drying before being transported for export. We're delighted to offer one of the best examples of coffee from the region—we taste peach, lemon, and simple syrup.

Tasting Notes

Simple Syrup

Roast Level

DARK 0 25 50 75 LIGHT 100 80


Natural Sundried
Natural Sundried
Pulp Natural


Varieties: Guji regional landraces (Bedessa, Sawa, Miqe, Kudhumi, and Walichu), and JARC CBD-resistant developed varieties (74110, 74158, 74165, and 744).
Elevation: 2,000–2,200 meters
Harvest Time: October–November 2017
Availability: Through late November 2018



Located in the eastern reaches of the Guji zone of Ethiopia, the village of Uraga shares its name with the larger woreda—or county. Coffee in Uraga is grown at altitudes from 2,000–2,200 meters on small parcels of land managed by independent producers.

In regards to coffee, the Guji zone is bordered by two major coffee producing zones in Ethiopia: Sidama and Gedeo. Like its neighbors, the coffees from Guji have a unique coffee-quality profile. Often exhibiting the floral and citrus notes Gedeo coffees are known for, Guji coffees also frequently show complex fruit tones that range from tropical to berries depending on the processing method. The complexity of the coffee could be attributed to many things, including the very wide agroecology of the area and diverse coffee varieties.