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

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

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

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

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

**Höhe:** 2000-2200 m ü. NN

**Empfohlen für:** Filter, Espresso

## Was der Röster sagt

> 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.

Original auf Englisch.

[Frühere Veröffentlichungen anzeigen](https://www.coffeelist.co/de/b/proud-mary-coffee/ethiopia-bitoya-kurume-natural/releases)

[PROUD MARY COFFEE · AU](https://www.coffeelist.co/de/b/proud-mary-coffee)

# Ethiopia | Bitoya | Kurume | Natural

[Beim Röster ansehen](https://www.proudmarycoffee.com.au/products/ethiopia-bitoya-heirloom-natural)

## Profil

### Geschmacksprofil

**Körper:** 32/100 — Leicht & teeartig (0) to Vollmundig & cremig (100)

**Säure:** 65/100 — Sanft (0) to Lebhaft & säurebetont (100)

**Süße:** 58/100 — Weniger süß (0) to Sehr süß (100)

**Bitterkeit:** 38/100 — Dezente Bitterkeit (0) to Ausgeprägte Bitterkeit (100)

**Charakter:** 51/100 — Klassisch (0) to Funky & neuartig (100)

**Röstgrad:** Hell bis mittel — 3/7, from Sehr hell (1) to Sehr dunkel (7)

## Geschmacksnoten

Schwarztee

Guave

Erdbeere

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