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SEY Coffee

Tamiru Tadesse Tesema Safo Hybrid Washed 74158 | Ethiopia

£23.00

  • Berries, Rose, Candied Peach, Tropical Fruit
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
74158
Process
Washed
Roast Level
Light
Producer
Tamiru Tadesse Tesema
Farm
Safo
Altitude
2400-2550 masl

What to expect

In the cup you can find

Berries, Rose, Candied Peach, Tropical Fruit

Overall profile

Sweet and aromatic, tropical fruit and candied peach lead, with rose florality and berries running throughout.

Sensory profile

Acidity
2/5
Body
2/5
Sweetness
4/5
Funk
1/3
Adventurous
3/5

About SEY Coffee

Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.

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Roaster notes

Ethiopia — Tamiru Tadesse Tesema Alo Village "Safo" 74158 (Hybrid Washed)

Tastes Like — 🍍 Tropical Fruit • 🍑 Candied Peach • 🌹 Rose • 🍓 Berries

DETAILS

  • Producer: Tamiru Tadesse Tesema (Alo Coffee)
  • Site: Safo (main site)
  • Region: Alo Village, Bensa, Sidama, Ethiopia
  • Varietal: 74158
  • Process: Hybrid Washed
  • Altitude: 2,400–2,550 masl
  • Harvest: January 2026
  • Direct Price: $17.64/kg | DDP (via air): $21.50/kg

INTRO
Made for SEY by their dear friend Tamiru Tadesse, this special hybrid washed lot comes from his main site in the town of Alo, Bensa. Tropical fruit and candied peach lead, with rose and berries throughout. In the cup: tropical fruit, candied peach, rose, and berries.

THE PRODUCER
Tamiru, owner of Alo Coffee, has helped produce some of the highest-scoring coffees in recent Ethiopian Cup of Excellence competitions and leads some of the most focused micro lot development work in the country. SEY looks forward to continuing the work together and supporting his ongoing efforts.

74158 was approved for release in 1979 by the Jimma Agricultural Research Centre (JARC), one of Ethiopia's federal agricultural research centres. It originated from the Metu Bishari Selections, taken from mother plants in the Metu woreda of the Illubabor zone, and was selected and propagated for high yield potential and resistance to coffee berry disease.

THE PROCESS
The Hybrid Washed process for this lot involves:

🍒 Hand-picking — cherries harvested at peak ripeness
💧 Floating — floated to further remove defects
🏺 Sealed in-cherry hold — held in-cherry in sealed tanks for 96 hours
⚙️ Mechanical demucilaging — de-pulped and mechanically stripped of mucilage, skipping traditional fermentation
🌑 Shade drying — dried in shade until moisture content reaches roughly 9–10%

The 96-hour sealed in-cherry hold, followed by mechanical mucilage removal in place of a traditional fermentation, is the defining step. It's what builds the tropical fruit and candied peach sweetness while keeping the cup clean.

THE CUP
Sweet and aromatic: tropical fruit and candied peach lead, with rose florality and berries running throughout.

Flavour Notes
🍍 Tropical Fruit 🍑 Candied Peach 🌹 Rose 🍓 Berries

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Country of Origin

Ethiopia, Africa

In this coffee

Sweet and aromatic, tropical fruit and candied peach lead, with rose florality and berries running throughout.

  • Berries
  • Rose
  • Candied Peach
  • Tropical Fruit

This lot’s process Hybrid

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

Washed

In this coffee

Sweet and aromatic, tropical fruit and candied peach lead, with rose florality and berries running throughout.

  • Berries
  • Rose
  • Candied Peach
  • Tropical Fruit

This lot’s process Hybrid

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Sweet and aromatic, tropical fruit and candied peach lead, with rose florality and berries running throughout.

  • Berries
  • Rose
  • Candied Peach
  • Tropical Fruit

This lot’s process Hybrid

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
  • 2400-2550 masl
  • Washed

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.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

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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