Alo Village Safo Station - Tamiru Tadesse - Anaerobic Washed 74158 - Ethiopia

Whole Bean Roast : Light Recommended Rest: 4-6 weeks from roast date Tasting Notes: Peach blossom, orange, raspberry, jasmine Origin Details Region : Alo Village, Sidama, Ethiopia Elevation : 2420-2520masl Producer: Tamiru Tadesse, Alo Coffee Process : Anaerobic Washed Variety : 74518 ABOUT THIS COFFEE AND PRODUCER Alo Coffee began in the village of Alo Bensa where Tamiru Tadesse was born. While working in coffee Tamiru also worked as an electrical engineer and university professor. In 2020, the CQI announced that there would be a Cup of Excellence in Ethiopia for the first time. The regional reputation before this time was largely thought that Yirgacheffe had the best coffee, followed by Guji, then Sidama coffee. For buyers, Sidama was already producing amazing coffees but the in-country perception was largely as listed above. In the 4 years that the cup of excellence has taking place in Ethiopia 2020-2024 coffees from Sidama have won every year. Much of this built in excellence is terroir, but also the variety developed primarily for Sidama, 74158, which is the perfect match of terroir and variety expression. Tamiru won the COE in 2021 with a simple high-grown well-sorted natural from Alo Bensa. Since that time Tamiru has travelled the world marketing his coffees and talking to producers in other countries to build a unique forward-thinking strategy to produce amazing lots. He has brought back green tip geisha from Panama, introduced vermicomposting, soil analysis, amending soil before planting trees, and advanced processing methods as well as buying from single farmers before the season starts at elevations up to 2700 and offering lots as small as 30kg that have been dark room dried for 60+ days. He works with around 800 farmers across his supply chain. This lot was first anaerobically fermented in cherry for 72 hours. Then, the cherries were de-pulped and washed. Finally, the coffee was shade-dried for 9 to 13 days on raised African Beds. WHY WE SELECTED THIS COFFEE We're excited to share our first washed Ethiopian coffee from Alo's new harvest, and the quality of the cherry and the fermentation has been exceptional. This lot offers another look into Alo Village, highlighting the character of the region alongside the careful processing and tight quality control at Safo Station. The cup opens with a delicate peach blossom character, bringing a soft floral sweetness that carries throughout. Bright orange adds a clean citrus quality, while a punchier raspberry introduces a livelier fruit note that gives the cup another dimension. As it develops, jasmine florals become more prominent, weaving through the fruit and adding depth to the finish. It's a beautiful start to this year's washed Ethiopian harvests from Alo, showcasing both the complexity of Alo Village and the clarity that careful processing can bring to the cup.