IN THE CUP
This coffee is remarkably elegant and expressive—almost difficult to put into words. It delivers ripe blueberry sweetness, fresh peach fragrance, and a clean sugar-cane finish that lingers beautifully. Brewed as a filter, the cup is juicy, vibrant, and wonderfully approachable. As an espresso, it remains syrupy and sweet, carrying enough body to support the vivid fruit character that shines with every sip.
STORY BEHIND THE CUP
Tamiru Tadesse has spent the past decade producing exceptional coffee in Bensa, Sidama—a region known for its fertile land, favourable climate, and strong farming traditions. Coffee here is grown through garden-style farming, reflecting the community’s deep connection to the crop. The region’s extreme elevation slows fruit maturation, reduces yield, and enhances flavour clarity, supported by warm days, cool nights, and nutrient-rich soil.
His dedication to excellence earned him the Ethiopian Cup of Excellence 2021 title. Farmers handpick ripe cherries and deliver them to ALO’s central washing station, where they are carefully sorted and dried on raised beds for 21–26 days. This lot features the 74158 JARC variety, prized for its disease resistance and distinctive flavour. Beyond coffee quality, Tamiru reinvests profits into a school, a seedling nursery, and bonuses for farming families.
BREW GUIDE
Pour Over
Brewing Equipment: Hario Switch
Dose: 20g (Ratio: 1:16)
Water: 320ml (93°C)
1. Pour in a circular motion for 15 seconds to allow the coffee to bloom.
2. At 30 seconds, add water up to 120ml with a gentle circular pour. Let sit for 15 seconds.
3. At 60 seconds, pour slowly in the centre until 1:30.
4. Release the valve, then slowly pour the remaining water until you reach 320ml total.
Espresso
To dial in this coffee for espresso, we test all our profiles on a La Marzocco GS3.
Dose: 21g coffee
Yield: 38g
Extraction Time: ~28 seconds
