| 지역 Location: |
Bensa, Sidama
|
| 생산자 Producer |
Tamiru Tadesse, Alo Coffee
|
| 품종 Varietal: |
74158 |
| 가공 방식 Process: |
Natural |
| 재배 고도 Altitude: |
2,380–2,480 masl.
|
| 수확 시기 Production/Harvest Date: |
2025 |
| 컵 스코어 Cup Score: |
87.75 |
| 컵 노트 Cup profile: |
Cranberry, Passion Fruit, Peach, Milk Chocolate, Cane Sugar |
Tamiru Tadesse, an electrical engineer and former university lecturer from Bensa in Ethiopia’s Sidama region, transitioned into coffee entrepreneurship to improve quality and fairness in the industry. In 2020, alongside his wife Messi, he founded Alo Coffee with the vision of elevating Sidama’s specialty coffee and creating better market access for local farmers.Their dedication quickly gained recognition: in 2021, Alo Coffee’s first submission—carefully processed at high altitude—won the Ethiopia Cup of Excellence, affirming Tamiru’s commitment to excellence. Today, he works with around 200 smallholder farmers, sourcing cherries from approximately 80 hectares of land. His mission is to empower these farmers by connecting them with premium markets, increasing both their income and recognition.Alo Main Station, located in Tamiru’s home village of Alo, serves as the hub for both classic and experimental coffee processing. Nearby, Miriga Station, a mini-station in Hamasho village, is dedicated exclusively to natural coffees, enabling Tamiru to highlight distinctive micro-terroir lots. Through these operations, Tamiru continues to champion quality, innovation, and community-driven growth in Sidama’s coffee landscape.
