Huro Tibro

About

Coffee Expression A natural lot from Ethiopia with mild florals, ripe stone fruit including peach, nectarine and grapefruit, alongside notes of raisin and white tea.

Producer Produced by Solomon Hameso Boku, who works with around 200 producers delivering cherry from across the Bensa-Huro Tibro region.

Whole Bean Coffee / Both for filter and espresso

Technical Data

Producer Solomon Hameso Boku

Region Sidama

Altitude 1950-1990 masl

Varietal Heirloom

Process Natural

Harvest February 2026

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Shipping & Delivery

· Free shipping above $79 and on all subscription orders

· Ships within 1-3 days from Brooklyn, New York

· More info