This single origin coffee comes from Tibebu Roba's 8.298 hectare farm in Chelchele Kebele, Yirgacheffe region, Ethiopia, at 2100 meters altitude. The coffee is processed using the natural/dry method, with cherries spread on raised drying beds to slowly dry in the sun. The farm grows primarily Kurume and Wolisho varieties, planted in six separate lots divided by plant age and productivity. Tibebu won the 2019 Ethiopian Cup competition organized by Trabocca, where his coffee scored 91 points. The coffee is produced using sustainable farming methods with homemade compost, without chemical sprays or synthetic fertilizers. The flavor profile features berry-like acidity with a soft mouthfeel, high sweetness with notes of lychee and tropical fruit, and a smooth body.
