it's so orange!
Country
Ethiopia
Region
Bensa Woreda, Sidama Region
Producer
Tamiru Tadesse Tesema
Variety
74158
Mounting height
2360-2480 M.A.S.L.
Preparation
Anaerobic
Apricot, orange, honey
Full body and long lasting
The acidity is ultra complex.
The mouthfeel is creamy and dense.
The flavours are very layered and beautiful.
It's back again! Over the past two years we could enjoy natural and honey processed coffee from Tamiru. This time we go for an anaerobic fermented processed coffee!
Tamiru’s efforts over the last years to make better coffee and improve farmer’s life paid off with his success in the Cup of Excellence in 2021 (1st and 5th place). Also, in 2022 Ella Simon won the German Barista Championship with this coffee.
This coffee is highly complex and has so many flavours to offer. As an espresso or filter we have apricot, orange, honey and more. Don’t be afraid to try it in many ways, it will reward you in an incredible number of faces!
Medium coarsley ground coffee: 16g
Water: 250ml
Temperature: 93 °C
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First pour: Let coffee bloom with 30ml of water for 30sec
Second pour: Fill up gently wetting the entire coffee bed until 250ml
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Total extraction time: 2min 30sec
Fine ground coffee: 18g
Extraction volume for 2 espressi: 50g
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Extraction time: 26sec
Tamiru Tadesse is a coffee producer who has been in the coffee business for eight years. He works with about 200 farmers in Delo kebele, Bensa zone in Sidama region. He 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 that is dried on a raised bed with wire mesh. He then sells his coffee on the international market, mainly to China.
However, he said he is interested in developing new markets and promoting the unique flavors of Bensa coffee. "We participated in the 2021 Cup of Excellence to promote coffee grown by our farmers, establish better market linkages and improve farmers' incomes." In 2021, Tamiru's coffees earned 1st and 5th place.
The crop for the 2022/23 harvest season comes from the Sidama region renowned for producing the Ethiopian coffee in abundance. The farms that surround the main station in Alo Bensa harbors hundreds of diligent coffee producers that are very well trained and supported by Tamiru's team on how to produce, harvest and transport to the adjoining stations by very experienced station managers as well as other personnels. The Sidama population is heavily reliant on the income they generate from their farms therefore accounting for more than 80 percent of the regional population engaged in production of coffee at smaller and larger scales.
The Alo main site is a prime location for the anaerobic fermented processing. With cherries that are picked by hand strategically to bring in only ripe ones and use flotation technique to identify and remove floaters (unripe cherries). In a next step the cherries are moved into a fermentation tank with an average load of 110 kg of red cherries each. The tanks are airlock sealed to block any airflow to insid. This helps to move out oxygen from inside in the form of bubble. The cherries are fermented for 120 hours and then took fermented to African bed for final drying (around 26 days) under mesh wire. The coffee is regularly moved for an even drying.
