Tibebu Roba – Ethiopia – Natural

Additional information

Spain (Mainland), Balearic Islands & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

The Story of Tibebu Roba: Master of Natural Processing in the Heart of Yirgacheffe

In the picturesque kebele of Chelchele, within Ethiopia’s legendary coffee-growing region of Yirgacheffe, lies a farm that embodies effort, dedication, and passion for coffee: the farm of Tibebu Roba. This producer has not only cultivated exceptional coffee beans but has also left an indelible mark on the coffee community with his unwavering commitment to quality and sustainability.

A Legacy of Passion and Perseverance

The story of Tibebu Roba and his farm began in 1982 when his family acquired 8,298 hectares of land in the fertile Chelchele area. However, his connection to coffee dates back to his childhood when he helped his father on a farm near the city of Dilla. At one point in his life, he chose to follow a religious path as an evangelical preacher, but his love for coffee eventually brought him back to the land, where he found his true calling.

Today, Tibebu is not only a successful coffee producer but also continues his work as a preacher and remains a pillar of support for the local community. His wife, whom he describes as the backbone of the farm, manages a small fashion business that contributes to both their family’s livelihood and the coffee project.

World-Class Coffees

Tibebu’s farm specializes in high-quality natural coffees, grown at an optimal altitude between 1,985 and 2,000 meters above sea level. This elevation, combined with the region’s rich red soil, creates the perfect conditions for developing coffees with unique sensory profiles. The varieties grown include Kurume and Wolisho, which bring floral notes, peach, and red fruits to the cup.

One of Tibebu’s greatest achievements was his participation in the auction organized by Trabocca in 2019, where he presented a natural coffee lot that scored an impressive 91 points. This recognition earned him a prize of $33,500 and cemented his reputation as a producer of excellence.

Commitment to Quality and Sustainability

Tibebu’s approach to coffee production goes beyond merely harvesting beans. His farming philosophy is rooted in sustainable practices, using compost made on the farm and avoiding synthetic chemicals. Although his coffee no longer carries organic certification, his commitment to responsible agriculture remains steadfast.

The harvest on his farm takes place between November and mid-January, with exports scheduled for March. To ensure the highest quality, the beans are carefully dried on raised beds—a method that preserves their sweetness and complexity in the cup.

An Impact Beyond His Farm

Tibebu’s influence extends beyond his own production. His success story has inspired other small producers in the region to improve their practices and strive for quality. His example demonstrates that the combination of passion, knowledge, and respect for the land can yield extraordinary results.

In a world where specialty coffee is increasingly valued, Tibebu Roba’s story is a reminder that behind every exceptional cup lies a tale of hard work and love for coffee. His farm, nestled in the heights of Yirgacheffe, continues to produce some of Ethiopia’s finest coffees, bringing the flavors and traditions of his land to the most discerning palates worldwide.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up. Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)