A beautiful dry-processed Ethiopian coffee in the classic sense: An intoxicating aroma gives way to a cup full of raspberries, lemon zest, red grape, with a syrup-like mouthfeel and transparently sweet.
From Sidama, this lot comes to us via the famed Alo Coffee which was founded by Tamiru Tadesse. Tamiru is a forward-thinking coffee producer and runs washing stations that serve numerous farmers in Sidama and Oromia. Only 300 kilos of this lot were imported into the US and we snagged only one 30 kilo box of it — a rarity that won’t last long!
The coffee is ultra-high grown with an elevation of 2400-2520 meters! Once harvested, the ripe cherries arrive at the washing station where they are sorted then traditionally dried in the sun for 16-24 days — nothing fancy here, just attention to detail and immaculate quality control.
You may notice the tiny bean size of this selection. This is somewhat intentional as the bean size can be the result of sorting, but at ultra-high elevation the beans simply do not get very large; they are, however, very dense due to slow maturation. Additionally, the heirloom varietal, 74158, that Alo farmers use is on the smaller side. This particular varietal of Ethiopia Heirloom is reveered for its sweetness, refined flavor and balance but the shrub does require a high elevation to thrive, usually well above 1800 meters.
Check out our blog post to learn more about coffee in Ethiopia, Ethiopia Bound.
A beautiful dry-processed Ethiopian coffee in the classic sense: An intoxicating aroma gives way to a cup full of raspberries, lemon zest, red grape, with a syrup-like mouthfeel and transparently sweet.
From Sidama, this lot comes to us via the famed Alo Coffee which was founded by Tamiru Tadesse. Tamiru is a forward-thinking coffee producer and runs washing stations that serve numerous farmers in Sidama and Oromia. Only 300 kilos of this lot were imported into the US and we snagged only one 30 kilo box of it — a rarity that won’t last long!
The coffee is ultra-high grown with an elevation of 2400-2520 meters! Once harvested, the ripe cherries arrive at the washing station where they are sorted then traditionally dried in the sun for 16-24 days — nothing fancy here, just attention to detail and immaculate quality control.
You may notice the tiny bean size of this selection. This is somewhat intentional as the bean size can be the result of sorting, but at ultra-high elevation the beans simply do not get very large; they are, however, very dense due to slow maturation. Additionally, the heirloom varietal, 74158, that Alo farmers use is on the smaller side. This particular varietal of Ethiopia Heirloom is reveered for its sweetness, refined flavor and balance but the shrub does require a high elevation to thrive, usually well above 1800 meters.
Check out our blog post to learn more about coffee in Ethiopia, Ethiopia Bound.
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