Ethiopia

Tamiru Tadesse Tesema

250g

Competition Series
QUALITY SCORE: 91.50

Cup Notes
Lilac / Lychee / Pineapple / Raspberry / Passion Fruit / Concord Grape
Suggested for espresso and filter


when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Quality Score
91.50
Producer
Several small farmers
Country
Ethiopia
Terroir
Bensa
Altitude
2100-2300 masl
Process
Anaerobic Natural - Raised Beds
Arabica cultivar
74165
Picked in
January 2022
Arrived in
October 2022
Shipped in
Cardboard box + Vacuum pack
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

Suggested brewing recipe

To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.

There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.

Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.

Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.

Have fun brewing!

V60 STYLE
Coffee:
17g
Grind:
Comandante 26 clicks (medium)
Water:
250g (40 tds) at 90°C
Time:
2:50
Brew strenght:
1,40 tds
FLATBED
Coffee:
17g
Grind:
Water:
250g (40 tds) at 90°C
Time:
2:25
Brew strenght:
1,50

THE STORY BEHIND

Tamiru Tadesse is a producer who has been in the coffee business for the past eight years. Originally from Bensa in Sidama, a region known for its agriculture agreeable climate and fertility, most of Tamiru’s acquaintances just like everyone in the region are engaged in growing coffee in their back yard and farms. Born at the heart of the coffee producing region in Ethiopia, (a place that won every CoE competition in Ethiopia including this year)  Tamiru produces and processes his coffee around where he was brought up to help the famers who been producing coffee even before he was born but have little to no chance of getting access to the market to earn a living from their hard work.

In 2020 when establishing his company Alo Coffee, Tamiru took an unprecedent risk in choosing his main processing station in Alo Kebelle, a village new to growing coffee due to the high altitude estimated to be above 2400masl. The risk paid off in 2021 making Tamiru the winner of CoE with an anerobic coffee produced and processed at an altitude of 2450masl. Due to the high altitude the coffee that grows in Alo are smaller in size making them below the standard screen, but known for its unique taste exclusive to the village and altitude they are grown in.

We are extremely proud to offer you the same winning lot, but from the fresh 2022 crop.


 

THE VARIETY

The 74160 variety is a selection produced by the Jimma research centre, and introduced to Ethiopia in 1971 as a movement to test and select coffee trees that have good disease resistance for farmers to grow. This variety has been selected from wild plants in the Metu-Bishari forest in the Illubabor zone in Western Ethiopia. 74160 is a widespread variety across Ethiopia: it has been selected for its resistance to coffee berry disease (CBD) and its high yield.
The number signifies: 74 (years that the coffee seeds were collected) and 158 (varietal number).
This variety is known to have very pronounced citrus and floral notes.

THE FERMENTATION PROCESS

Every coffee produced by Alo coffee are from microlots in different parts of Bensa woreda in addition to the main farms around the main station in Alo Village. In addition to the natural or sundried processing, which are dried on raised beds with mesh wire what makes Tamiru stand out from the crowd is his innovative approach in processing different preparations that are unbeknownst to most producers in the region. For this particular lot Tamiru fermented the cherries in a controlled anaerobic environment, meaning that the cherries are held in a vessel without any presence of oxygen for a part of the fermentation process.