Ethiopia - Arsi Nensebo
Ethiopia - Arsi Nensebo
Ethiopia - Arsi Nensebo
Ethiopia - Arsi Nensebo
Ethiopia - Arsi Nensebo
Ethiopia - Arsi Nensebo
Ethiopia - Arsi Nensebo
Ethiopia - Arsi Nensebo

Ethiopia - Arsi Nensebo

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peach, tropical fruit, well-balanced, earl grey finish

Roast Profile
Grind Size

Producer: Tamiru Tadesse / Alo Coffee
Farm: Smallholder Farms
Location: Arsi Nensebo 
Variety: 74158, 74112, 74110
Process: Natural
Altitude: 2,160-2,280 masl

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Only a year into establishing Alo Coffee Export Plc, Tamiru Tadesse had already managed to foster a commendable reputation among specialty coffee connoisseurs around the world, with a burgeoning client base across Europe, Asia, and the Middle East. In 2021 Tamiru won 1st Place at the Ethiopia Cup of Excellence & advanced closer toward his goal of bringing greater recognition and rewards to Sidama Bensa coffee farmers, whose hard work and dedication make top-quality coffees possible.

Six years working in coffee, Sidama Bensa-born Tamiru saw the great disconnect between the exceptional flavors and high cup quality potential of his hometown and neighboring districts’ coffees, and the way these were being undervalued across the market. It was also too clear to him how this put the smallholder coffee-growing families and the country's coffee industry at a huge disadvantage.

A friend of Tamiru winning the 2020 Ethiopia Cup of Excellence inspired him to personally contribute to a solution by starting his company, Alo Coffee. Through Alo Coffee, he is able to provide the means for smallholders to process their laboriously cultivated, inherently organic, and flavor-rich coffee cherries into distinctive lots of the highest quality, and then match them with the specialty coffee communities that recognize their value and properly reward it.

Arsi Nensebo is a coffee-growing district in the Oromia region adjacent to Sidama, in Ethiopia’s south. Its smallholder coffee farmers’ main source of livelihood are the fertile lands granted by the government, each spanning about 1-2 hectares, where they also grow food crops like maize and false banana. Rural families are allocated these farms by the government, which they rely on as their primary source of income and food. Across generations, stewardship of these lands becomes increasingly communal as they are typically subdivided among inheritors.

On their own, each family and the community do not have the most current knowhow and sufficient resources to increase the yield of their harvests, nor to preserve and enhance the quality of the soils as well as that of their coffee cherries post-harvest. The involvement of quality-oriented and eco-socially committed specialty coffee producers like Alo Coffee contributes to alleviating the livelihood of the coffee-farming families, such as in Arsi Nensebo.

To immediately benefit the smallholder coffee growers, Alo Coffee purchases their coffee cherries at a significant premium that provides a decent income to cover household essentials and their children’s education-related expenses.

With a view for the longer term, Alo Coffee also provides direct assistance to the smallholder farmers through knowledge-sharing around improved practices in agronomy, cultivation, farm maintenance, and harvesting, while sponsoring community development projects such as building schools in the communities within their scope.

Further, by taking charge of post-harvest processing, Alo Coffee unburdens the smallholders of the related risks and costs, enabling them to focus their attention and energy on maintaining the natural, unblemished condition of the land and looking after their coffee trees to ensure they flourish.

By association with Tamiru and Alo Coffee, coffee-growing communities such as in Arsi Nensebo also have a better chance of their concerns and interests being acknowledged, advanced, and addressed by influential stakeholders across the industry.

‘Ethiopian heirloom’ is the general term commonly used to identify coffee originating from Ethiopia. It covers two classifications: Jimma Agricultural Research Center (JARC) varieties and regional landrace varieties. JARC varieties were developed and released to improve the productivity and livelihood of smallholder coffee farmers and boost the country's coffee industry.

They are promoted and bred because of their good quality when grown at the recommended elevations, resistance to or tolerance of adverse elements, and adaptability to diverse environments. There are 40+ JARC varieties comprised mostly of pure line selections and a handful of hybrids. Regional landraces, meanwhile, are varieties that propagate in the wild, without regulated interventions.

74158, 74110, and 74112 are JARC varieties whose combined flavor potential we have grown familiar with in our years of sourcing and roasting coffees from the Ethiopia’s southern coffee-growing regions.

Natural-processed, this lot from Arsi Nensebo expresses a well-balanced cup with stone fruit and tropical fruit character, with distinct citrus aromatics and a pleasantly brisk, tea-like quality.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1:1.8 - 1:2
  • TEMPERATURE: 90°C - 93°C



  • 90ml cup: 18-20 grams
  • 120ml cup: 18-20 grams
  • 150-180ml cup: 18-20 grams
  • 210-240ml cup: 18-20 grams


  • 90ml cup: 40 mL (split shot)
  • 120ml cup: 20-24mL
  • 150-180ml cup: 22-28mL
  • 210-240ml cup: 30-32mL


To get a well-extracted espresso—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.