Resting high above sea level, Ethiopia's mountainous ecosystems provided pristine conditions for the natural development of wild coffee landraces. Long before systematic cultivation, the coffee plant, Coffea arabica, thrived for thousands of years beneath dense forest canopies. Harnessing this natural terroir, generations of Ethiopian farmers have passed down the tradition of growing crops alongside native flora in biodiverse “forest gardens.” Today, most of Ethiopia’s coffee is still cultivated this way on smallholder plots under two hectares.

The high-altitude Bensa woreda (district) is home to Alo Coffee’s highly specialised processing network. Operating with a blend of tradition and innovation, Alo Coffee encompasses world-class wet and dry milling stations throughout the Sidama Highlands. Founder Tamiru Tadesse sources cherries through direct partnerships with over 800 smallholder farmers, who predominantly grow JARC 74158, a cultivar selected in 1974 by the Jimma Agricultural Research Center (JARC).

Today, coffees from this variety consistently feature on international competition stages and feature at the Ethiopia Cup of Excellence. This release marks the fifth lot from Alo Coffee to be roasted by our friends at Cedar. Given Leigh and Winston’s uncompromising quality standards, there are plenty of reasons to be excited about this washed Ethiopian offering. Learn more about Cedar’s relationship with Alo in the notes below.

Cedar’s notes

“In the cup, we found layers of stone fruits, think white peach and apricot, followed by bright citrus notes of grapefruit, mandarin, and bergamot. The washed process keeps the finish clean and crisp. With milk, those citrus notes soften and give way to a rich maple syrup sweetness, making for a surprisingly balanced and enjoyable milk coffee.”

• Cup profile: Grapefruit, stone fruits, maple syrup

Coffee details from Cedar

“We’re excited to continue our relationship with Alo Coffee for a second consecutive year. After tasting through this season’s offerings, the Ethiopia Miriga Village Washed stood out for its balance, clarity and the way it showcases everything we love about washed Ethiopian coffees. It’s a coffee that’s approachable yet expressive, making it just as enjoyable as a daily brew as it is something to slow down and appreciate.

“Behind Alo Coffee are Tamiru Tadesse and his wife, Messi, who have quickly become some of Ethiopia’s most respected coffee producers. Their first-ever Cup of Excellence entry in 2021 took first place, immediately putting Alo Coffee on the world stage. Since then, they’ve continued to invest in quality, expanding their network of washing stations while working closely with hundreds of smallholder farmers throughout Sidama.

This lot comes from Miriga Village and is processed at the Murgo Washing Station. Ripe cherries are hand-picked and carefully sorted before being depulped. The coffee is then fermented in water to remove the remaining fruit before being thoroughly washed. Finally, it’s dried slowly on raised African beds, where it’s turned regularly to ensure even drying. This careful washing process highlights the coffee’s natural clarity, sweetness, and vibrant citrus character.”

• Country: Ethiopia
• Region: Bensa, Sidama
• Farm: Miriga Village
• Producers: Murgo Factory
• Process: Washed
• Altitude: 2,400 – 2,490m ASL
• Varieties: JARC 74158