TRIBO portable coffee journeyed to your cup out of a literal and figurative thirst for convenient, specialty grade coffee. TRIBO gives you the freedom to have delicious coffee whenever and wherever the mood strikes.
EXCELLENCE IN EVERY CUP
TRIBO Coffees provide great convenience and portability with the same exceptional fragrance, aroma, flavor and balance that you might expect from your favorite roaster. All TRIBO coffees are roasted in small batches by certified Q-Graders then sealed with natural nitrogen in our easy-to-use pour over filters. This ensures that you have fresh and delicious cups every time.
All TRIBO drip coffees have been sourced, cupped and roasted in accordance with specialty coffee standards by SCA and CQI-certified professionals so that you can look forward to a great cup every time.
We choose particular beans and roast types in order to create delicious flavor profiles that you will enjoy. Our knowledgeable and experienced team roast TRIBO Coffee beans in small batches to elicit desired flavors that are consistent with their intrinsic flavor potential.
Every Variety Box includes the following five well-balanced single origins and blends:
Our single origin offerings are sourced from some of specialty coffee's most established and interesting origins -- Ethiopia, Guatemala and Papua New Guinea. Each coffee is roasted and delivered to you with painstaking focus on capturing the optimal natural intrinsic flavors that best represent their respective origins, cultures and unique environments.
Ethiopia is one of the world’s most fascinating coffee origins. Not only are its coffees bursting with a variety of interesting flavors, but the country is generally considered coffee’s birthplace. There are indications that coffee had appeared earlier in Sudan, as well as grown as a crop in Yemen, however Ethiopia champions the distinction of being the place where people first consumed coffee. Much of this early activity dates back to the 1600s. So, it goes without saying that Ethiopia has a long, rich coffee history, which explains how the drink is so deeply imbedded in the country’s culture. It’s as common to find someone home roasting green beans in a pan over coals, as it is to witness Ethiopians drinking coffee at all hours of the day and night.
CLEAN & COMPLEX
In keeping with our commitment to provide you with high quality and interesting specialty grade products, TRIBO COFFEE proudly introduces its Ethiopian Sidamo G1, sourced from the Kilenso Ressa Cooperative. At an altitude of 4,600-7,200ft, the Sidamo region grows some of the highest coffees in Ethiopia. The area is also known for producing distinctive washed and naturally processed coffees that are bright, fruity and extremely aromatic. Our Kilenso G1 beans are washed, so they tend to have a slightly more complex flavor profile, yet they provide a cleanliness that is void of harshness and astringency.
We used a light roast in order to bring out the bean’s natural intrinsic flavors. Look for bright acidity with a mix of notes from floral, grapefruit and tea to mildly sweet vanilla and caramel. We recommend brewing with hot water shortly after boil (around 93°C / 199°F) to facilitate the most effective extraction. Light roast brings the bean’s acids forward at slightly higher water temperatures, while allowing for a sweeter finish as the cup cools.
Best Brew Temp: 93C/199F
Flavor Notes: grapefruit | vanilla | floral
Coffee is believed to have been introduced to Guatemala by the Jesuits in the mid-1700s. Sometime after 1856 coffee became an important crop due to reduced demand for indigo, which had previously been the main cash crop. Fast forward to present day where Guatemala produces more than three million bags per year, distributes globally, and has been extremely successful at communicating the distinctiveness of its key growing regions from one another. Guatemalan coffees are as delicious and colorful as the country’s rich cultural traditions.
COSTA RICA MEETS GUATEMALA
TRIBO COFFEE is excited to include an offering from Guatemala’s Antigua region. Located between 4,900-5,600ft, Antigua is probably the country’s most well-known coffee-producing region. The La Minita La Flor farm marries Costa Rican La Minita with Guatemalan La Flor, which makes for a beautiful combination of exceptional coffee management with high elevation, fertile volcanic soil and accommodating shade trees.
NUTTY, CITRUS, CHOCOLATE, OH MY!
Roasted medium, this coffee provides wonderful flavor and fragrance complexity with notes that touch floral, nutty, citrus and chocolate. Its medium acidity at the start rolls beautifully into a tasty sweet finish, leaving you with a satisfying sense of balance and pleasant body along the way.
Best Brew Temp: 92C/197F
Flavor Notes: citrus | chocolate | floral
Unlike Ethiopia and Guatemala's long history of coffee production, the Papua New Guinea (PNG) coffee industry didn’t really take root until the 20th century. Coffee was grown in the late 1800s, but wasn’t really treated as a commercial product until around 1928, when farms were established using Jamaica’s Blue Mountain seeds. Amazingly, much of the land and tribes of the Western Highlands weren’t even discovered until the 1930s. By the 1950s, a genuine coffee movement had taken shape around the island. Today PNG produces some of Asia’s most interesting coffees, yet it’s still a place of fascinating mystery.
WESTERN HIGHLANDS WAHGI VALLEY
Our TRIBO COFFEE PNG selection comes from the island’s Western Highlands in the Wahgi Valley, a place of breathtaking natural beauty where deep blue skies, streaking crisp white clouds and lush green forests meet daily like old friends at a local cafe. Located at 3,300-5,900ft, this highland jungle area provides a combination of ideal altitude and extremely fertile volcanic soil, which together provide a perfect canvass for painting some really exciting coffees. Most of the coffees here are produced by smallholders, so the tribal farmers are intimately involved in the cultivation of every plant. The Kimel Estate was originally founded by an Australian gentleman in the mid-1970s, but is now locally owned in large part by the area’s Opais tribe.
REPRESENTATIVE OF TRIBO
This is a delicious coffee and a great reflection of the TRIBO Coffee brand. As much as we love the coffees from well-known origins, we also love to explore the less common ones. This PNG coffee is a great example. We roasted it medium-dark to highlight its naturally creamy body, as well as its delicious caramel, blackberry and plum notes. With a slightly darker roast, you will enjoy lower acidity up front with a bit more sweetness and pleasant mouthfeel.
Best Brew Temp: 90C/194F
Flavor Notes: blackberry | caramel | creamy
Blended coffees are frequently regarded as a soup of poor-quality beans lumped together to mask defects and save money. That is until our lead roaster, Vincent Yao, took-up the task.
As a 2015, 2017 and 2018 International Coffee Tasting Gold Medal winner, Vincent treats blending coffees with the artistry that it deserves. Our EXPEDITION and CAMPFIRE blends represent Vincent's complex blending skills in action.
Based on his extensive knowledge of bean chemistry and composition, Vincent chose a variety of specialty grade beans across multiple continents to create deliciously complex, well-balanced cups bursting with natural chocolate, nutty and dried fruit notes that we think you will really enjoy!
True to its name, the Expedition Blend is a fantastic journey to new and old coffee countries, exploring three continents on its way to becoming a delicious cup. We combined beans from Ethiopia, Kenya, Brazil and Myanmar then roasted medium to elicit a unique flavor profile that’s buttery with delicious nutty, raisin, and milk chocolate notes. This is a wonderfully well-traveled blend that will inspire discovery with every sip. A perfect travel coffee!
Best Brew Temp: 92C/197F
Flavor Notes: roasted hazelnut | milk chocolate | raisin
The Campfire Blend is a richly delicious marriage of beans from the South American, African and Asian continents. As its name suggests, this blend is fantastic for those early morning camping wake-up calls. Its robust fragrance and flavor guarantees a great start to the day (rain or shine).
We blended two Ethiopian beans – one washed, and one natural process – with beans from Guatemala and Papua New Guinea, creating a team of veterans with a mysteriously tasty newcomer. We then roasted the trio to medium-dark. Expect low acidity and sweet forward with nutty, dark chocolate and brown sugar notes throughout.
Best Brew Temp: 90C/194F
Flavor Notes: dark chocolate | brown sugar | nutty
TRIBO achieves excellence by utilizing a precision bean sorter for quality control. This ensures that all TRIBO Coffees adhere to a specialty grade standard, delivering you reliable, consistent and delicious cups every time.