Alo Chilaka [Hybrid Washed]

Details:

• Origin: Ethiopia — Chilaka, Bensa, Sidama

• Producer: Tamiru Tadesse

• Varietal: 74158

• Process: Hybrid Washed (72h fermented, mechanically washed)

• Elevation: ~2,320 – 2,400 m above sea level

• Roast: Omniroast (suitable for both filter and espresso)

• Bag Size: 200 g

• Tasting Notes: Candied lemon 🍋 • Yellow peach 🍑 • Almond 🌰 • Black tea 🍵

Intro:

TANAT is excited to present Alo Chilaka Hybrid Washed, a high‑altitude Ethiopian coffee from Chilaka village in Bensa, crafted with both precision and creativity by Tamiru Tadesse. Grown at over 2,300 m and processed through a unique 72‑hour fermentation and mechanical wash, this lot offers a cup that’s bright, structured, and elegantly complex — perfect for both filter and espresso.

The Producer:

Tamiru Tadesse is an accomplished producer based in Chilaka, Bensa, a microregion known for its extreme elevation and exceptional cup clarity. Renowned for the consistency and quality of his micro-lots, Tamiru approaches production with care and an eye for detail — from selective harvesting to innovative fermentation — helping elevate the distinctive character of the 74158 variety.

The Process:

This “Hybrid Washed” process begins with careful selection of ripe cherries, followed by a 72-hour fermentation in closed tanks, encouraging depth and complexity. After fermentation, the coffee is mechanically washed — a rare step in Ethiopian processing — to streamline mucilage removal while preserving brightness. The beans are then dried on raised African beds for ~12 days, turned frequently to ensure clean, even drying and full flavour development.

The Cup:

The result is a bright and clean cup with layered complexity. Candied lemon 🍋 leads with citrus lift, followed by soft yellow peach 🍑 sweetness that rounds out the mid-palate. Notes of almond 🌰 add a creamy, nutty undertone, while a black tea 🍵 finish lends elegant structure and clarity — making this coffee both refreshing and composed across multiple brew methods.

Overall:

This is a refined and high-elevation Ethiopian offering that shines with fruit brightness, aromatic clarity, and textural nuance. The unique fermentation and mechanical wash give this lot a clean and expressive profile that bridges the gap between tradition and innovation — delivering a beautifully versatile cup whether enjoyed as filter or espresso.

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.