Coffee Description
This lot is fully washed after undergoing 24-48 hours of fermentation at the washing station. After a short secondary soaking, the beans are put out on raised beds to dry. The attention to detail, from the growers’ backyard farms to the washing station and the export mill, provides a cup with great clarity and sweetness. Our roasting process highlights delicate florals, juicy acidity, and delightful sweetness, expressing the finest qualities we love in Ethiopian coffee!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Dega
Process
Washed
Elevation
2160-2320 masl
Region
Guji zone
About co-op of garden farms of Ethiopia
This is Ruby's fourth season roasting a traceable lot from the Yabitu Koba community, though Ruby has been sourcing coffee from this region of Guji Uraga for a decade. Prior to 2018, regulations of the Ethiopian Commodities Exchange made it challenging to trace lots back to
their specific communities, though it did provide benefits to regional cooperatives and establish better wage transparency for cooperative members.
The Uraga region is home to the highest-elevation coffee producing land in all of Ethiopia. Here, most farmers operate small backyard gardens under five hectares, including the garden farms of Yabitu Koba. The Yabitu Koba community now brings their coffee cherries to the Gogugu washing station, which is managed by SNAP. Since being founded in 2017 by entrepreneur Negusse Debela, SNAP has grown to manage washing stations in Guji, Nensebo, and Yirgacheffe, as well as operate their own coffee farms. In 2019 they completed construction on a dry mill where they have complete control of the final stages before export.
Guji zone, Ethiopia
Ruby Coffee Roasters
After years of leading the roasting and coffee sourcing programs of other notable roasters, Jared and Deanna Linzmeier moved back to Jared's hometown of Nelsonville, Wisconsin to build their own roastery. Because doing something great doesn't always mean doing something large, Ruby has opted to partner with small farms, small exporters and create small coffee bars, allowing them to have a much greater impact on the economic, environmental, social sustainability of specialty coffee.
This perspective has propelled a roasting operation, which began in a spare workshop room at Jared's childhood home, to being named Best Coffee in Wisconsin by Food and Wine two years in a row. Accolade aside, Ruby's real goal is a simple one: to source phenomenal quality coffee and make it approachable to everyone.
