Ethiopia - Alo Village

Tamiru Tadesse is a coffee supplier who has been in the coffee business for the last eight years. He works with about 200 farmers in Delo Kebele, Bensa zone of the Sidama region, and collects about 182,000 kilograms of red cherry from an estimated 80 hectares of land owned by the farmers. Tamiru processes anaerobic and natural coffee which are dried on raised beds with mesh wire. The coffee is sold on the international market, particularly China. However, he grew interested in reaching new market destinations to promote the unique flavors of Bensa coffee. “We participated in the CoE to promote the coffee our farmers grow, establish better market linkage, and improve the farmers’ income.”

THE COMPANY:
Alo Coffee Export PLC is a specialty Coffee exporter from Ethiopia working to supply top quality micro lots of Natural, Anaerobic Natural and Honey Processed Coffee to the world market. Established in 2020, the organization has managed to cultivate a commendable reputation in the world market for the quality of the coffee produced in a fairly short amount of time. With growing clients in China, Japan, Europe, South Korea and now the Middle East, Alo Coffee is committed to provide quality coffee from Ethiopia to the world with excellent customer service.

Winner of multiple awards including the Ethiopia Cup of Excellence in 2021, the organization exports premium specialty coffee from its origin to the world. Their mission to produce high quality Ethiopian coffee, coupled with a dedication to quality control and commitment to service distinguishes Alo Coffee from everyone. They strive to connect clients to the origins of the coffee beans they purchase, thus creating an experience and a lasting relationship that goes beyond the cup. Hand in hand with thousands of coffee producing farmers, they work relentlessly to empower the producers to help them produce traceable high quality coffee.

The variety is 74158, named by Jimma Agricultural Research Centre (JARC), and introduced to Ethiopia in 1971 as a movement to test and select coffee trees that have good disease resistance for farmers to grow. The number signifies: 74 (years that the coffee seeds were collected) and 158 (varietal number).