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Datura Coffee

Alo 74158 Honey | Ethiopia

£22.50

  • Blueberry, Apricot, Blood Orange, Soft Florals
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
74158
Process
Honey
Roast Level
Light
Farm
Alo
Altitude
2400 masl

What to expect

In the cup you can find

Blueberry, Apricot, Blood Orange, Soft Florals

Overall profile

Soft and layered, floral aromatics lead, with blood orange and apricot sweetness through the middle.

Sensory profile

Acidity
2/5
Body
3/5
Sweetness
3/5
Funk
1/3
Adventurous
3/5

About Datura Coffee

Datura is a Paris micro-roastery devoted to seasonal coffees with distinctive aromatic character. The team continually adjusts each roast to reveal the coffee’s terroir and the producer’s work, aiming for the lot’s fullest expression rather than separating filter and espresso profiles.

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Roaster notes

Ethiopia — Tamiru Tadesse Alo Village Main Station 74158 (Anaerobic Honey)

Tastes Like — 🌸 Soft Florals • 🍊 Blood Orange • 🍑 Apricot • 🫐 Blueberry

DETAILS

  • Producer: Tamiru Tadesse
  • Farm: Alo Village, Main Station
  • Region: Bensa, Sidama, Ethiopia
  • Varietal: 74158
  • Process: Anaerobic Honey
  • Elevation: 2,400 masl

INTRO
From Tamiru Tadesse's Alo Village Main Station in Bensa, Sidama — a slow, controlled anaerobic honey with soft floral aromatics leading into blood orange and apricot sweetness, finishing on a blueberry depth. In the cup: soft florals, blood orange, apricot, and blueberry.

THE PRODUCER
Alo Coffee was founded in Bensa, Sidama, by Tamiru Tadesse and his wife Messi, driven by a belief that great coffee should never be overlooked — determined to challenge a system that undervalued both quality and the farmers behind it. In 2021, their very first lot from the village of Alo won Ethiopia's Cup of Excellence, a historic victory that proved what passion and precision could achieve, opening new possibilities for an entire community of growers. Today, Alo Coffee continues that work with farmers at the centre, meticulous processing, and deep respect for Sidama's terroirs.

THE PROCESS
Ripe cherries are meticulously handpicked for uniformity, then placed into plastic tanks and sealed for 48 hours of anaerobic fermentation in a cool environment, allowing delicate complexity to emerge with clarity and balance. Following fermentation, cherries are depulped honey-style and spread across African raised beds for 35 days of drying, turned every hour for even dehydration, with beds covered during peak sunlight (12–3pm) to prevent overheating. Once reaching 11-11.5% moisture, the coffee is sealed in GrainPro bags, then stored in jute bags and rested for a minimum of 45 days before dry milling.

The 48-hour cool anaerobic fermentation ahead of honey drying is the defining step — it's what builds the soft floral aromatics and layered blood orange, apricot, and blueberry sweetness that define this cup.

THE CUP
Soft and layered — floral aromatics lead, with blood orange and apricot sweetness through the middle, finishing on a blueberry depth.

Flavour Notes
🌸 Soft Florals 🍊 Blood Orange 🍑 Apricot 🫐 Blueberry

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Country of Origin

Ethiopia, Africa

In this coffee

Soft and layered, floral aromatics lead, with blood orange and apricot sweetness through the middle.

  • Blueberry
  • Apricot
  • Blood Orange
  • Soft Florals

This lot’s process An.

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Honey

In this coffee

Soft and layered, floral aromatics lead, with blood orange and apricot sweetness through the middle.

  • Blueberry
  • Apricot
  • Blood Orange
  • Soft Florals

This lot’s process An.

How it works The cherry skin is removed, but some of the sticky fruit layer stays around the coffee seed while it dries.

Typical influence The cup can balance washed clarity with natural sweetness, sometimes bringing a rounded body and stone-fruit or caramel-like flavours.

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Coffee Variety

In this coffee

Soft and layered, floral aromatics lead, with blood orange and apricot sweetness through the middle.

  • Blueberry
  • Apricot
  • Blood Orange
  • Soft Florals

This lot’s process An.

About this variety

JARC 74158 can produce a floral, bright and clean cup. Citrus, stone fruit and tea-like qualities are useful reference points, with process having a major effect.

Why this one is different
  • Ethiopia
  • Sidama
  • 2400 masl
  • Honey

Ethiopian 74158 can be beautifully floral and fruit-led. The reviewed washed lots show citrus, peach, blossom and tea-like clarity; naturals deepen into berries, cherry and tropical fruit; honey processing adds jammy sweetness and perfume. Most examples come from very high farms in Sidama, so both elevation and process are central to how each one tastes.

Honey or pulped-natural processing often adds roundness and sweetness while keeping some of the fruit definition of a washed coffee.

A little background

74158 is one of Ethiopia's numbered coffee selections associated with the country's agricultural research system. In the reviewed range it appears across Bensa and Arbegona in Sidama, under washed, natural, honey and anaerobic honey processing, which gives a useful view of how responsive it is to different methods.

Identification note Some listings pair 74158 with the local name Kurume or Krume. Ethiopian variety naming can combine research selections and local names, so this context preserves the supplied wording without claiming every use is botanically interchangeable.

Classification Ethiopian selection

Technical lineage An Ethiopian numbered selection associated with JARC, the Jimma Agricultural Research Center. This context does not equate the number with every coffee sold under the broader Kurume or Krume name.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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