Last updated: 2026-09-17T04:26:23.038Z

Out of stock

[0.0 out of 5 stars — 0 ratings](https://www.coffeelist.co/b/proud-mary-coffee/ethiopia-bitoya-kurume-natural/reviews)

**Process:** [Natural](https://www.coffeelist.co/insights/processing-method/natural)

**Region:** [Uraga, Ethiopia 🇪🇹](https://www.coffeelist.co/insights/region/fa790953-2287-4e2c-b4c4-f37b24d14ed0)

**Variety:** [Kurume](https://www.coffeelist.co/insights/variety/kurume)

**Altitude:** 2000-2200 masl

**Recommended for:** Filter, Espresso

## What the Brand Says

> Region: Uraga, Guji, Oromia Elevation: 2000-2200 masl About: Bitoya coffee is sourced from 500 family farms in Layo Teraga village, Uraga, nestled in the Guji zone of Ethiopia. At altitudes of 2,000 to 2,200 meters, the region’s warm days, cool nights, fertile soil, and ample rainfall create the perfect environment for growing dense, flavorful coffee cherries. The Oboleyan washing stations, founded by the Edema family, have pioneered quality-driven coffee processing in the Guji Zone. Farmers carefully handpick ripe cherries and deliver them to the stations, where they are sorted, graded, and sun-dried on raised African beds. The cherries are shaded during peak sun hours and regularly rotated, ensuring even drying over 12-15 days. Once the beans reach optimal moisture content, they rest for 2-3 months before milling and export. Most producers in Ethiopia are smallholders and cultivate coffee using traditional methods. As a result, most coffee is grown without chemical fertiliser or pesticides. Region: Uraga, Guji, Oromia Elevation: 2000-2200 masl About: Bitoya coffee is sourced from 500 family farms in Layo Teraga village, Uraga, nestled in the Guji zone of Ethiopia. At altitudes of 2,000 to 2,200 meters, the region’s warm days, cool nights, fertile soil, and ample rainfall create the perfect environment for growing dense, flavorful coffee cherries. The Oboleyan washing stations, founded by the Edema family, have pioneered quality-driven coffee processing in the Guji Zone. Farmers carefully handpick ripe cherries and deliver them to the stations, where they are sorted, graded, and sun-dried on raised African beds. The cherries are shaded during peak sun hours and regularly rotated, ensuring even drying over 12-15 days. Once the beans reach optimal moisture content, they rest for 2-3 months before milling and export. Most producers in Ethiopia are smallholders and cultivate coffee using traditional methods. As a result, most coffee is grown without chemical fertiliser or pesticides.

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# Ethiopia | Bitoya | Kurume | Natural

[View at roaster](https://www.proudmarycoffee.com.au/products/ethiopia-bitoya-heirloom-natural)

## Profile

### Taste characteristics

**Body:** 32/100 — Light & tea-like (0) to Full-bodied & creamy (100)

**Acidity:** 65/100 — Soft (0) to Bright & acidic (100)

**Sweetness:** 58/100 — Less sweet (0) to Very sweet (100)

**Bitterness:** 38/100 — Subtle bitterness (0) to Pronounced bitterness (100)

**Character:** 51/100 — Conventional (0) to Funky & novel (100)

**Roast level:** Light to medium — 3/7, from Extra light (1) to Extra dark (7)

## Tasting Notes

Black tea

Guava

Strawberry

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