Ethiopia Tibebu Roba Natural

GrainPro 60 kg packaging

Another coffee we personally selected in Ethiopia is from farmer Tibebu Roby's Banko Chelchele (Yirgacheffe) farm. We were absolutely charmed by the pleasant and family atmosphere on this farm, where Tibebu and his family hosted us during a morning ceremony with Dabo bread and homemade honey from coffee blossoms. The farm focuses exclusively on natural processing, and the main varieties include Kurume and Wolisho. Thanks to the altitude of 1985–2000 m above sea level, shade trees and false banana trees, hand-picking, and careful sorting, the coffee from this farm achieves very complex flavor profiles. We were fortunate enough to visit the farm at the beginning of the harvest, and we purchased a portion of this harvest for you.

Tibebu Roba – The Power of Perseverance in the Heart of Chelchele

In the picturesque village of Chelchele Kebele, in the legendary Ethiopian region of Yirgacheffe, lives the charismatic farmer Tibebu Roba – an inspiration to local smallholders and living proof of what dedication and perseverance can achieve. He founded his coffee farm in 1982, and his unwavering emphasis on quality has gradually earned him respect throughout the coffee community.

Tibebe's love for coffee took root in his childhood, when he helped his father on the farm near the town of Dilla. Although he later pursued a career as an evangelical preacher, he rediscovered his passion for coffee farming in Chelchele – a place that captivated him with its beauty and fertile soil. In 1982, the Roba family acquired 8.298 hectares of land and began a journey that continues to influence not only their lives but also the entire community.

Tibebu remains an active preacher and a strong pillar of the local community. His wife – whom he respectfully calls "the backbone of the entire farm" – also runs a small fashion shop, which helps to financially support their joint business.

Altitude and soil – the foundation of a unique flavor profile.

One of the key factors that define the exceptional quality of Tibebu Roby's coffee is the location of his farm at an ideal altitude – between 1985 and 2000 meters above sea level. This high-altitude environment contributes to the development of complex flavor notes and the high quality of his coffee beans.

Another significant element is the rich, red clay soil, which gives his coffee a specific terroir. Tibebu believes in the balance between agriculture and nature – he nourishes his plants with his own compost and consistently applies sustainable farming practices. This respect for the soil and thoughtful approach to farming is what sets him apart and gives his coffee the character that appeals to specialty coffee lovers around the world.

Responsible cultivation with respect for nature.

Tibebu Roba's approach to coffee is based on a deep commitment and responsibility towards the soil, plants, and people. He has long practiced methods on his farm that exclude the use of synthetic chemicals. Although it no longer carries the formal designation of "organic farm," his commitment to sustainable and environmentally friendly farming remains unchanged.

In a world increasingly seeking exceptional and transparently grown coffee, Tibebu Roba and his farm represent a shining example of what can be achieved through passion, perseverance, and a deep connection to the land.

Taste profile : blueberry jam, dried plums, chamomile, milk chocolate,

Country of origin : Ethiopia

Region : Yirgacheffe/Chelchele

Farm: Tibebu Roba Farm

Farmer: Tibebu Roba

Altitude: 1985-2000 m above sea level

Variety : Kurume, Wolisho

Processing : Natural

Cupping Score: 86.5+

Crop: To be determined