Ethiopia COBA


SCA Score 88+

COBA: a name associated with a village, a station, and the leaves of an endemic species. Coba designates both the village (Koba) where the station is located and also the name given to the leaves of an indigenous plant, Ensät (or Abyssinian Banana). This plant is widely present in plantations in the south, particularly in the Gedeo and Sidama regions. Locals use the leaves to prepare bread and the fibers to make rope.

Regarding the Coba station, it processes natural and washed coffees, with around 260 drying beds in place. Each of these beds is supported by a team of 60 people, guaranteeing consistent coffee quality. The station's warehouse is carefully ventilated, and the coffees are stored on pallets.

Certified organic farming

Roasting for ALL METHODS
Producer: Habtamu Fekadu Aga
Tasting note: Mango, Strawberry, Caramel and Honey / Fresh and expressive
Roasting: Clear
Variety: Heirloom

Altitude: 2100m - 2300m

Process: Natural

Uraga region

Guji terroirs

The terroir of Guji, in Ethiopia, is a nugget for coffee from
speciality. Nestled in the mountains of Ethiopia, this region
benefits from high altitude, rich soils and microclimates
unique. These conditions favor the cultivation of the most common varieties of coffee.
more exquisite. Guji coffees are prized for their flavors
complex, ranging from fruity and floral notes to sweet and
tangy. The region is also known for its harvesting methods
and traditional treatment, making it a must for
premium coffee lovers looking for character
and refinement in every cup.


Habtamu Fekadu Aga

Habtamu Fekadu Aga, driven by the passion passed down from his grandfather, Mr. Aaga Dinsa, founded his business in 2015. He expanded his business to new regions such as Guji and Jimma, while devoting himself to daily training producers to guarantee consistent quality. A coffee story that continues from generation to generation.

Your frequently asked questions

How do I store my coffee?

To keep your coffee fresh and tasty, here are some tips:

Store it properly: Coffee should be stored in an opaque airtight container, preferably glass or ceramic. Avoid transparent containers, as light can affect the quality of the coffee. Also, make sure the container is tightly sealed to prevent exposure to air.

Keep it away from heat, light and humidity: Coffee is sensitive to heat, light and humidity, as they can accelerate the spoilage process. Keep your coffee in a cool, dark place, like a cupboard, and avoid storing it near the stove or any other heat source.

Don't put it in the fridge: Contrary to popular belief, storing coffee in the fridge is not recommended. Humidity and odors from the refrigerator can alter the taste of the coffee. Additionally, coffee tends to absorb flavors from other foods in the refrigerator.

Grind the coffee just before use: If you buy coffee beans, it is best to grind it just before preparing it. This preserves the freshness of the aromas. If you buy pre-ground coffee, be sure to consume it within a reasonable amount of time to enjoy its optimal flavors.

Stick to the recommended use-by date: Coffee has a recommended shelf life, which is usually indicated on the packaging. Try to respect this date to fully appreciate the freshness of the coffee. However, keep in mind that coffee quality may begin to deteriorate a few weeks after the roast date.

By following these tips, you will be able to preserve the freshness and flavor of your coffee for a longer period of time. Enjoy every cup of delicious coffee!

What is a score?

The Specialty Coffee Association of America, created by Erna Knutsen, defines a rating grid* (The Green Arabica Coffee Classification System (GACCS)) consisting of physical and sensory criteria to assess the quality of a coffee.

The SCA score is based on a tasting scale that rates different aspects of coffee, such as aroma, taste, acidity, body and aftertaste (aftertaste). Each aspect is scored individually and then an overall score is given to the coffee.

The SCA scoring system ranges from 0 to 100, where a coffee gets a higher score if it exhibits higher quality characteristics. Specialty coffees, which are considered the highest quality coffees, typically have an SCA score of 80 or higher.

On a scale of 100 points, a coffee is said to be "specialty" if it obtains a score of at least 80:

+ 88 Grand Cru coffees

+85 Exceptional coffee

+80 Very good specialty coffee

A specialty coffee therefore meets three minimum requirements:

  • Hand picking of ripe beans only.
  • Rating 80 or more/100
  • No major defects and less than 5 minor defects.
What is naturally processed coffee?

Naturally processed coffee, also called “natural” coffee, is
a type of coffee where the cherries are dried whole with their pulp,
usually in the sun. Unlike other treatment methods
moist, the natural process allows the cherries to ferment
naturally, which gives the coffee distinct flavors. He has
tends to have a more fruity and sweet flavor profile, with
notes of berries, dried fruit and moderate acidity. Natural coffee
is particularly appreciated for its bold and exotic character.