Farm: Alo – Tamiru Tadesse, Bensa – Sidama, Ethiopia

Tamiru Tadesse is a producer from Bensa, Sidama — a region celebrated for its high elevations, fertile soil, and long-standing coffee heritage. For the past eight years, Tamiru has worked to elevate that legacy, producing and processing coffees in the place where he was raised. His mission is rooted in creating greater market access for the local farmers who have been growing coffee in this region for generations.

In 2020, Tamiru founded Alo Coffee in the newly established village of Alo, set at over 2,400 meters above sea level. The altitude in Alo yields coffees that are physically smaller in size, but intensely expressive in flavour. In 2021, Tamiru earned a Cup of Excellence award for an anaerobic lot produced at this very site — a testament to his commitment to innovation and quality.

AT THE WASHING STATION

For this lot, cherries are harvested at peak ripeness from high-altitude plots and fermented in sealed tanks under anaerobic conditions for 72 hours. Once fermentation is complete, the cherries are depulped, washed to remove mucilage, and sun-dried on raised beds for 12 to 14 days.

This is a custom preparation designed specifically for Ecofarm — showcasing the best of Sidama terroir, precise processing, and a producer whose work continues to shape the future of Ethiopian coffee.

Flavour Notes: Perfume Lemon, Yellow Peach, Earl Grey Tea

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.