Ethiopia Qabballe
Ethiopia Qabballe
Blackberry, Peach lemonade, and Lavender
A clean, fruit-forward natural from the heart of Guji, dried slow and done right.
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- We typically roast on Monday, with orders being available by Wednesday the latest. Please keep this in mind when placing your order, or it might get bumped to the next roast day.
More information about this coffee
The Qabballe Natural comes from fifteen smallholder farmers around Teraga, in the Guji Zone of Oromia, Ethiopia. This area gets mislabeled as Sidamo Guji pretty often, but it's Guji, full stop. Farms sit between 2.5 and 3 hectares at an average of 2,225 meters, growing local varieties 74110 and 74112.
Cherries are processed at the Raro Nensebo Drying Station in Uraga, run by Ture Waji and his team at Sookoo Coffee. Farmers deliver at night to keep fermentation in check. After sorting, the coffee dries on raised beds under full sun, no more than 4cm deep, turned six times a day for 21 to 28 days. Ture runs a tight operation and it shows in the cup.
This is a coffee we're really happy to be roasting.
| Producer | Sookoo Coffee / Ture Waji |
| Location | Teraga, Guji Zone, Oromia, Ethiopia |
| Elevation | 2,225 masl |
| Variety | 74110, 74112 |
| Process | Natural |
Photos courtesy of The Coffee Quest.
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Brewing Reccomendations
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Here's a good place to start:
- Use a 1:16 ratio. Use the amount of coffee (grams) x 16 of water.
- Get your Water as HOT as you can.
- Aim for a 3-4 minute brew time. To make your brew take longer, grind your coffee finer.
Espresso
Dose (ground coffee in)
18 grams
Yield (espresso in the cup)
40 grams
Time (how long it takes)
35-40 seconds
To make your shot time longer, grind your coffee finer.