December 6 2025
Ethiopia Tibebu Roba Natural
Flavor Profile



Origin
In the picturesque Chelchele Kebele in Ethiopia’s Yirgacheffe region, a charismatic coffee farmer named Tibebu Roba stands as an inspiration for smallholders and a testament to the power of dedication and perseverance. With his coffee farm established in 1982, Tibebu's commitment to quality has earned him respect throughout the coffee community. His love for coffee cultivation runs deep, rooted in his childhood when he assisted his father near a farm in the town of Dilla. After a career as an evangelical preacher, he rediscovered his passion for coffee farming and was captivated by the beauty and fertility of the Chelchele area. In 1982, the Roba family acquired 8.298 hectares of land and embarked on a journey that would shape their lives and the local community. Beyond his role as a coffee grower, Tibebu remains an active evangelical preacher and a pillar of support for the local community. His wife, whom he describes as the backbone of the entire farm, contributes to their success by running a small fashion shop that supports their work.
About the Coffee
| Roastery | Friedhats |
| Country of Origin | Ethiopia |
| Farm | Tibebu Roba |
| Processing Method | Natural |
| Variety | Kurume, Dega |
| Altitude | 1,985 – 2,000 m a.s.l. |
| Roast Profile | Filter |
Recipe
Brewing Method: Aeropress
Grind: 20 clicks on Comandante
Water Temperature: 92 °C
Coffee Dose: 20 g
Inverted Method: 235 g water
Brew:
0:00 – 100 g and stir vigorously
0:35 – top up to 235 g
1:30 – start pressing, finish by 2:15
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Coffee in the roastery’s shop
