Ethiopia Tibebu Roba Natural

GrainPro 60 kg packaging

Another coffee we selected in person in Ethiopia comes from farmer Tibebu Roba and his Banko Chelchele farm (Yirgacheffe). We were absolutely enchanted by the warm, family atmosphere on the farm, where Tibebu and his family welcomed us with Dabo bread and homemade coffee blossom honey during the morning ceremony. The farm focuses exclusively on natural processing, and its main varieties include Kurume and Wolisho. Thanks to its elevation of 1,985–2,000 m above sea level, shade from trees and false banana plants, hand-picking, and careful sorting, the coffee from this farm has highly complex flavor profiles. We were lucky enough to visit the farm at the start of the harvest, and we bought part of that harvest for you.

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

In the picturesque village of Chelchele Kebele, in Ethiopia’s legendary Yirgacheffe region, lives charismatic farmer Tibebu Roba—a source of inspiration for local smallholders and living proof of what dedication and perseverance can achieve. He founded his coffee farm in 1982, and his unwavering commitment to quality has gradually earned him respect throughout the coffee community.

Tibebu’s love of coffee took root in childhood, when he helped his father on a 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 shape not only their lives, but 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 clothing shop, which helps support their joint business financially.

Elevation and Soil – The Foundation of a Unique Flavor Profile

One of the key factors that defines the exceptional quality of Tibebu Roba’s coffee is the location of his farm at an ideal elevation—between 1,985 and 2,000 meters above sea level. This high-altitude environment contributes to the development of complex flavor notes and high-quality coffee beans.

Another important element is the rich red clay soil, which gives his coffee its distinctive terroir. Tibebu believes in maintaining a balance between farming and nature—nourishing his plants with homemade compost and consistently applying sustainable growing practices. This respect for the soil and thoughtful approach to farming set him apart and give his coffee a character that appeals to specialty coffee lovers around the world.

Responsible Farming with Respect for Nature

Tibebu Roba’s approach to coffee is founded on a deep commitment and sense of responsibility toward the soil, plants, and people. His farm has long used practices that rule out the use of synthetic chemicals. Although it no longer carries the formal designation “organic farm,” his commitment to gentle, sustainable agriculture remains unchanged.

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

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

Country of origin: Ethiopia

Region: Yirgacheffe/Chelchele

Farm: Tibebu Roba Farm

Farmer: Tibebu Roba

Elevation: 1985-2000 m.a.s.l.

Variety: Kurume, Wolisho

Processing: Natural

Cupping Score: 86+

Crop: 2025/2026