Ethiopia Tibebu Roba Natural

GrainPro package 60 kg

Another coffee that we personally selected in Ethiopia is coffee from farmer Tibebu Roba from his farm Banko Chelchele (Yirgacheffe). We were absolutely charmed by the pleasant and family atmosphere on this farm, where Tibebu and his family treated us to Dabo bread and homemade coffee blossom honey during the morning ceremony. 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, the shading of trees and fake banana trees, hand picking and careful sorting, the coffee from this farm achieves very complex flavor profiles. We were lucky enough to visit the farm at the beginning of the harvest, and we bought part of this 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 – an inspiration to local smallholders and a living testament to what dedication and perseverance can do. He established his coffee farm in 1982, and his unwavering focus on quality has gradually earned him respect across the coffee community.

Tibebu’s love of coffee began as a child, helping his father on the farm near the town of Dilla. Although he later became an evangelical preacher, his passion for coffee farming was rediscovered in Chelchele, a place that captivated him with its beauty and fertile soil. In 1982, Rob’s family acquired 8,298 hectares of land and began a journey that continues to impact not only their lives but the entire community.

Tibebu remains an active preacher and a pillar of the local community. His wife – whom he respectfully describes as “the backbone of the farm” – also runs a small fashion store that helps financially support their joint business.

Altitude and soil – the basis of a unique flavor profile

One of the key factors that defines the uniqueness of Tibebu Roba coffee is the location of his farm at an ideal altitude – between 1985 and 2000 meters above sea level. It is this high-altitude environment that contributes to the development of complex flavor tones and the high quality of his coffee beans.

Another important element is the rich, red clay soil that gives his coffee its distinctive terroir. Tibebu believes in a 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 are what sets him apart and what gives his coffee a character that appeals to fine 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 to the land, plants and people. He has long practiced practices on his farm that exclude the use of synthetic chemicals. Although he no longer carries the formal designation of "organic farm", his commitment to gentle and sustainable agriculture remains unchanged.

At a time when the world is increasingly seeking exceptional and 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, prunes, 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: 87+

Crop: TBD