Ethiopia is believed to be the birthplace of coffee, and to many, it is the most respected coffee-producing country on the African continent. That's why, in specialty coffee circles, Ethiopian coffees are always sought out. Given the celebrated status of Ethiopia, you may be surprised to hear that our friends at Cedar have not had many Ethiopian releases to date. You can read a bit more about how this is a washed version of what became their first Ethiopian release in Cedar’s notes below. We are very excited for this opportunity to taste a washed alternative to the earlier Ethiopian lot from Leigh and Winston.

Our friends in Woodstock operate with very high standards and are very selective about the coffees they work with. So we have many reasons to have high expectations, but it's worth taking note of some of the other interesting facets of this offering. It is a fairly rare and region-specific variety of coffee which should contribute to a unique flavour profile. It was also grown at one of the highest altitudes that we've seen for some time. This bag of Faficho Village single-origin coffee has been through the washed process; typically this means the cup could have a low acidity but fresh brightness and a tea-like profile.

Phaedon's tasting notes

This coffee is a real Ethiopian classic. It's delicate, floral and slightly fruity. It offers a clean cup and some lingering tea-like flavours. It's that quintessential specialty Ethiopian experience that so many people seek out. Like others of its kind, it's best enjoyed in a filtered brew method like a pour-over or even a cloth-filtered siphon.

Cedar’s notes

“In the cup, this lot has a fresh floral aroma with peach sweetness and fresh orange through both filter and espresso. It’s exceptionally clean and delicate with a bright, juicy mouthfeel. In milk, it transforms into a very light milky drink, think of vanilla ice-cream perfect for the summer.”

• Cup profile: Floral, Peach, Orange, Vanilla Ice Cream

Coffee details from Cedar

“We first encountered Alo Coffee on our cupping table back in our very first year at Cedar. At the time, we were a much smaller company and couldn’t yet commit to purchasing those lots, but even then, we knew that what Tamiru Tadesse was producing at Alo was something special. Fast forward to today and this coffee feels like a full-circle moment; not only is it our first pallet of Ethiopian lots, but it’s also a privilege to finally showcase Alo Coffee’s work in our portfolio.

"Alo Coffee, founded by Tamiru Tadesse and his wife Messi in Bensa, Sidama, has become known for producing high-elevation coffees that celebrate Sidama’s unique terroir. They have previously won the Cup of Excellence for one of their lots back in 2021. Tamiru works closely with smallholder farmers, emphasizing careful cherry selection, traceability, and innovative processing methods that bring out clarity and sweetness in the cup. They mainly work with the JARC 74158 variety: a selection developed by the Jimma Agricultural Research Center for its excellent cup quality, disease resistance, and adaptability to high altitudes. Its slow cherry maturation produces dense beans with layered fruit complexity and bright, clean acidity.

For this washed process, ripe cherries are handpicked, depulped the same day, and then fermented in clean water until the remaining mucilage loosens. After fermentation, the parchment coffee is thoroughly washed and transferred to raised African beds, where it slow-dries for 7–12 days with regular turning. This careful approach results in a clean, delicate cup with bright clarity and refined sweetness.”

• Farm/Producer: Faficho, Alo Main Station, Tamiru Tadesse
• Region: Sidama, Bensa
• Country: Ethiopia
• Process: Washed
• Altitude: 2,250 - 2,480 masl
• Variety: 74158