Tibebu Roba | Ethiopia

Ethiopia — Tibebu Roba Kurume & Wolisho (Natural)

Tastes Like — 🍑 Peach • 🫐 Wild Berries • 🍫 Dark Chocolate • 🍬 Pralines

DETAILS

• Producer: Tibebu Roba
• Region: Gedeb, Yirgacheffe-Chelchele, Ethiopia
• Varietal: Kurume & Wolisho
• Process: Natural
• Altitude: 1,985–2,000 MASL
• Harvest: Spring 2025
• Size: 200g

INTRO

From Tibebu Roba's small farm in the Gedeb area of Yirgacheffe-Chelchele, this naturally processed blend of Kurume and Wolisho is a beautifully balanced Ethiopian espresso. Grown in nutrient-rich red volcanic soil at nearly 2,000 MASL, the slow ripening of cherries at this altitude contributes directly to the complexity in the cup — peach and wild berry brightness giving way to a smooth praline and dark chocolate finish.

THE PRODUCER

Tibebu Roba farms a small plot in Gedeb, part of the celebrated Yirgacheffe-Chelchele growing area in southern Ethiopia. Situated at 1,985–2,000 MASL on red volcanic soil, the farm benefits from a cool climate and the exceptionally slow cherry maturation that high altitude brings — a key driver of the complexity and sweetness in this lot. Tibebu farms sustainably, using his own compost and avoiding synthetic chemicals, supporting both the natural balance of the farm and the quality of the resulting beans. Both Kurume and Wolisho are indigenous Ethiopian varieties — low-yielding, heirloom cultivars closely associated with the forest coffee traditions of the region and prized for their delicate aromatics and refined cup character.

THE PROCESS

The Natural process at Tibebu Roba's farm involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness in spring 2025 🔍 Sorting — Defective and underripe cherries removed before drying ☀️ African bed drying — Whole cherries dried on raised African beds 🔄 Regular turning — Cherries turned regularly to ensure even drying throughout

The extended raised-bed drying is the defining step — the beans rest inside the whole cherry throughout, slowly absorbing the fruit's sugars and developing the layered sweetness, fruitiness, and fuller body that characterise this natural lot, while the clean execution preserves the purity of the varietal character.

THE CUP

A harmonious and approachable Ethiopian natural espresso from one of Yirgacheffe's most carefully managed small farms — juicy peach and wild berry freshness balanced by a smooth, dessert-like praline and dark chocolate finish. Works wonderfully with milk.

Flavour Notes

🍑 Peach 🫐 Wild Berries 🍫 Dark Chocolate 🍬 Pralines