Ethiopia: Robo Boda | Espresso

Ethiopia: Robo Boda | Espresso

220g
$28.50
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Ethiopia: Robo Boda | Espresso

Ethiopia: Robo Boda | Espresso

Orange Zest, Dried Apricot, Honeysuckle

Producer Roba Boda
Farm Uraga, Oromia, Ethiopia
Method Washed
Varietal Heirloom - Kurume & Dega
R.Profile Medium - Best for Espresso
$28.50
Next Roast: March 2, 2026
Enjoy free delivery on all orders over $69
Size
About the Farm

Roba Boda is a highland kebele in the Uraga district of Ethiopia’s Guji Zone, sitting at 1,800–2,200 masl. The area's cool climate, fertile soil, and slow cherry maturation create ideal conditions for high-quality coffee. Kurume & Dega are heirloom cultivars grown here, producing sweet, floral, and complex cups, prized for their clarity and vibrant character.

Processing Method

Washed

Ripe cherries are hand-selected, de-pulped, and fermented for 48–72 hours.

After fermentation, the beans are thoroughly washed and dried on raised beds for 10–15 days with regular turning.

This careful, fully washed process brings out the coffee’s clarity, brightness, and refined sweetness.

More Flavour Info

Overall Cupping Score*: 86

• Acidity: Medium High - Lively zesty notes
• Body: Juicy
• Sweetness: Medium - Peach and Berry liked
• Aftertaste: Low - Earl grey tea aftertaste

*Cupping score based on the Coffee Value Assessment (CVA) form

Brew Guide

Espresso
• Coffee to Water Ratio: 1:2
• Time: 27 seconds
• Temperature: 94C

Roasting Profile

• Roast level: Medium
• Total roast time: ~7 minutes
• End temperature: 200 °C
• Development time: 1:30 (~19% dev ratio)

Why it matters:
The medium roast enhances sweetness and body, emphasising the dreid stone fruit sweetness and nutty aftertaste while keeping the clarity and clean structure a washed Ethiopian should be.

When to Open & Best Enjoyed

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)

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