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. While there have been a couple of limited releases, Ethiopia has not featured in their standard offering selection. You can read a bit more about how this became their first such release in their notes below. We will just add that we are very excited to have the opportunity to taste this Ethiopian lot from Leigh & 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 of this lot, but it's worth taking note of some of the other interesting facets of this offering. It is comprised of 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 coffee is also a natural process, which is still a less common approach in Ethiopia which was historically known for its washed offerings. We see more of these natural lots these days, particularly from the Bensa region, and they tend to offer notable cup profiles.

Phaedon's tasting notes

Having tasted this coffee before reading about it, I was quite surprised to discover that it is a natural. It's remarkably clean and complex and also quite delicate. While not unheard of, these aren't characteristics typically associated with naturals, and are indicative of a meticulous approach to processing.

There is a medley of fruit flavours to enjoy and explore with this coffee. I found it particularly enjoyable in pour-overs and siphon brews where the vibrant acidity really shone through. I also found some interesting floral aromas in most of my cups, though not necessarily reminiscent of your typical Ethiopian. I think this is a coffee well worth trying.

Cedar’s notes

“In the cup, this lot shines with fresh peach and ripe strawberries through both filter and espresso. It’s exceptionally clean and vibrant for a natural, with a bright, juicy sweetness that lingers. In milk, it transforms into this sweet and smooth caramel-chocolate notes reminiscent of a PS Chocolate. ”

• Cup profile: Peach, Strawberry, PS Chocolate

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 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 natural process, ripe cherries are handpicked at peak ripeness and laid out to dry whole without depulping on raised African beds. They’re turned regularly and dried slowly for 15 – 25 days under moderate sunlight, ensuring even drying and preserving their inherent sweetness. The result is an exceptionally crisp, fruit-forward coffee with the clarity you’d expect from a washed lot.”

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