Can’t decide between juicy fruitiness and a smooth chocolate finish? This Ethiopian coffee from The Naughty Dog roastery will save you the trouble. In the cup, notes of peach and wild berries unfold first, lending the coffee freshness and vibrancy, but gradually give way to a sweeter profile with hints of pralines and dark chocolate. The result is a beautifully balanced espresso with medium acidity that feels complex yet very approachable. A typical Ethiopian Arabica, it surprises with its delicate dessert-like notes and works wonderfully with milk.
Behind this coffee is Tibebu Roba, a small farmer from the Gedeb area in the Yirgacheffe-Chelchele region of Ethiopia. His farm is located at a high altitude between 1,985 and 2,000 meters above sea level, where coffee trees grow in nutrient-rich red volcanic soil. It is precisely this combination of soil, climate, and the slower ripening of the coffee cherries that contributes to the development of a complex flavor profile. Tibebu farms sustainably, using his own compost and avoiding synthetic chemicals, thereby supporting the natural balance on the farm and the quality of the resulting beans.
The coffee is processedusing the natural method, in which this farm specializes. After the harvest in the spring of 2025, the whole coffee cherries were dried on African beds, where they were regularly turned to ensure even drying. This process helps highlight the coffee’s sweetness, fruitiness, and fuller body, while preserving the purity of its flavors. As a result, in the cup you’ll find a harmonious blend of juicy fruit and a delicate chocolatey, praline finish.
- Farm: Tibebu Roba
- Altitude: 1,985–2,000 m a.s.l.
- Harvest: Spring 2025