Alo Chilaka Village Safo Station - Tamiru Tadesse - White Honey 74158 - Ethiopia

Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: mangosteen, meyer lemon, oolong tea

Origin Details

Region: Chilaka Village, Bensa, Sidama, Ethiopia
Elevation: 2330-2390masl
Producer: Tamiru Tadesse, Alo Coffee
Process: White Honey
Variety: 74158

ABOUT THIS COFFEE AND PRODUCER

Alo Coffee began in the village of Alo Bensa where Tamiru Tadesse was born. While working in coffee Tamiru also worked as an electrical engineer and university professor. In 2020, the CQI announced that there would be a Cup of Excellence in Ethiopia for the first time. The regional reputation before this time was largely thought that Yirgacheffe had the best coffee, followed by Guji, then Sidama coffee. For buyers, Sidama was already producing amazing coffees but the in-country perception was largely as listed above. In the 4 years that the cup of excellence has taking place in Ethiopia 2020-2024 coffees from Sidama have won every year. Much of this built in excellence is terroir, but also the variety developed primarily for Sidama, 74158, which is the perfect match of terroir and variety expression. Tamiru won the COE in 2021 with a simple high-grown well-sorted natural from Alo Bensa.

Since that time Tamiru has travelled the world marketing his coffees and talking to producers in other countries to build a unique forward-thinking strategy to produce amazing lots. He has brought back green tip geisha from Panama, introduced vermicomposting, soil analysis, amending soil before planting trees, and advanced processing methods as well as buying from single farmers before the season starts at elevations up to 2700 and offering lots as small as 30kg that have been dark room dried for 60+ days. He works with around 800 farmers across his supply chain.

For this lot, cherries were de-pulped and immediately washed until only 5% of the mucilage remained. Then it was slow dried for 10 to 15 days under moderate sunlight on African Beds.

WHY WE SELECTED THIS COFFEE

We're excited to share another excellent coffee from Alo as we continue exploring the new harvests. This lot comes from Safo Station in Chilaka Village, an area we didn't get the chance to explore last year and one we're happy to introduce to the lineup this season.

This white honey process produces a remarkably clean cup, with creamy mangosteen sweetness at the center of the profile and a bright Meyer lemon acidity that adds a complex, layered presentation. The combination is fun and easy to dial in, presenting itself in different ways on pourover depending on your brewing approach.

As the cup develops, a medium-bodied oolong tea quality emerges in the background, carrying through into a long, lingering finish. It adds a soft, rounded character that complements the fruit and makes the coffee especially pleasant to drink.

It's a lovely expression of Alo's latest harvest, balancing tropical sweetness, citrus brightness, and a tea-like finish in a way that rewards taking your time with the cup.