Ethiopia: Alo Coffee, Tamiru Tadesse, Sidama

100g

$24.00

Ethiopia: Alo Coffee, Tamiru Tadesse, Sidama

Ginger Flower, Orange, Peach, Lemon Tea


Producer	Tamiru Tadesse
Farm	Bensa Woreda. Sidama. Ethiopia
Method	Natural - 18 Days Shade Dried
Varietal	JARC 74158
R.Profile	Best for Filter & Cold Brew

$24.00

Next Roast: August 10, 2026

About the Producer

Alo Coffee was founded in 2020 by Tamiru Tadesse and his wife, Messi, shortly after Ethiopia's first-ever Cup of Excellence competition. Tamiru, a Sidama Bensa native, took an unusual path into coffee — a former electrical engineer and university lecturer, he spent six years in the coffee export trade before deciding his own hometown's coffee deserved far more recognition than it was getting. His first submission under the Alo name, a lot from his home village, won Ethiopia's 2021 Cup of Excellence outright.

About the Farm

In 2020, Tamiru took the unusual risk of building a washing station in Alo Kebele above 2,400m, an elevation few processors in the area had attempted at the time. Alo Coffee now works with roughly 200 smallholder farmers around Delo Kebele in Sidama's Bensa zone, collecting about 182,000kg of cherry a year from an estimated 80 hectares of farmer-owned land. This lot comes from Bombe Main, the group's most experienced and technically advanced station, sited in Bensa's Morke Bura area at 2,300–2,380m.

Washed

After a selective harvest of fully ripe cherries, the coffee undergoes flotation to remove immature and defective fruits. The parchment is then processed through a mechanical depulper and demucilager to strip away the skin and mucilage, followed by two successive washes to ensure enhanced cleanliness. The parchment coffee is subsequently dried on raised beds under shade for approximately 12 days until reaching a stable moisture level. Once fully dried, the coffee is sealed and rested in Ecotact multilayer packaging for 10 days to allow for moisture equilibrium and flavor stabilization. Finally, the beans are hulled to obtain clean green coffee for subsequent grading and storage.

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:15— 15g coffee, 225g water
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular
•0:35 — Pour to 120g, center
•1:05 — Pour to 200g, center
•1:35 — Pour to 250g, circular

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.

For Filter

Ready to open:
Day 2 — can be aged and remain unopened til Day 24

After opening:
Enjoy within 20 days

Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

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