This coffee is produced at the Tibebu Roba farm, located in the Chelchele Kebele area of the Yirgacheffe region in Ethiopia. Grown at an altitude of 1985 to 2000 meters in red-brown loamy soil, this coffee consists of Kurume and Wolisho varieties. It is processed using the natural method and dried on raised beds. The flavor profile is characterized by notes of forest berries, mango juice, and yellow peach, offering a juicy and sweet cup.
Opened at the end of 2021 in České Budějovice by a group of friends, they roast on a 15kg Giesen machine in an open space roastery with espresso bar, featuring flowery herbarium like packaging that represents the flavor profiles. Head roaster Petr brings years of experience. Their coffee is known for floral and fruity notes, and they've opened their first espresso bar at Budějovice train station. The team values diversity in coffee, rejecting the notion of one right taste.
