Ethiopia Alo Faficho Natural

Historically, Ethiopia has often leaned on traditional coffee production techniques—methods steeped in history but slow to evolve or change. While these time-honored processes have certainly produced incredible coffees, they can also cap the potential for groundbreaking flavor profiles. Enter Tamiru Tadesse and the Alo team, whose innovative approach is rewriting the narrative of Ethiopian coffee. Through forward-thinking methods, they’re pushing the boundaries of what’s possible, elevating Ethiopian coffee to an entirely new level.

At Alo, coffee production is personal. Most of their selections range from just sixty to five hundred pounds, what we call true nano-lots. Nearly all coffees are made to order, with the vast majority being pre-sold to elite coffee roasters across the globe. Knowing this, we secured our selections well ahead of harvest by working closely with Tamiru, ensuring we could bring these exceptional coffees exclusively to Wonderstate.

This exceptional selection from Faficho village was produced using the traditional natural process. Meticulous cherry selection, expert drying on raised beds, and careful post-harvest storage each play a crucial role in shaping its rich flavor. While many modern fermentation experiments chase novelty and often drift toward overripe or acetic profiles, this classic approach reveals something purer, the true terroir of Faficho, expressed through heirloom varieties grown in garden-like plots.

Despite its unabashedly fruity nature, this coffee speaks of place. Tamiru and the Alo team have once again shown how precision in the smallest details can yield profound results. The cup carries tuned tropical and stone-fruit tones layered with creamy berry sweetness and soft, elegant florality. A coffee that feels both refined and radiates complexity and structure, sophistication and brilliance.

Tamiru's journey to becoming a legend in Ethiopian coffee began in Bensa Woreda, a district in the Sidama region where coffee was more than just a crop: it was a way of life. Growing up in a community of smallholder farmers, many of whom depended on coffee for their livelihoods, Tamiru saw the struggles they faced firsthand. Despite producing exceptional coffee, these farmers had little access to markets that could truly reward the quality of their work. The lack of connection to high-value supply chains left them with limited prospects for improving their lives.

Determined to change this, Tamiru took a bold step in 2020 and founded his coffee washing station and export company, Alo. He began by purchasing coffee cherries from his neighbors and exporting them to high-end specialty markets in Southeast Asia. Over time, his business expanded into Europe, bringing Sidama's exceptional coffee to new audiences.

Tamiru’s gamble paid off in 2021 when his coffee took first place in the prestigious Cup of Excellence, a remarkable achievement in an incredibly competitive field.

Today, Tamiru is recognized both in Ethiopia and around the world as a visionary leader. The farmers who once had little hope for a stable future are now receiving higher wages and recognition for their craft. Thanks to Tamiru, coffee from Sidama is enjoyed by enthusiasts in cities from Tokyo to Shanghai, Berlin to London—and even in our hometown of Viroqua, Wisconsin.

Altitude: 2100-2250 meters

Varietals: JARC 74158

Process:
Cherries delivered to Faficho Station, hand sorted and dried on raised beds for an average of 22 days.

Harvest: November - February 2025

Region: Faficho Village, Bensa

The Alo Faficho Natural is a captivating experience for the senses. It opens with harmonious tropical fruit tones such as yellow peach, prickly pear before unfolding into layers of berry sweetness that lean toward blueberry yogurt with a gentle lactic note and the florality of elderflower. The cup is thoroughly sugary, juicy, and composed with remarkable precision, a signature of Tamiru Tadesse’ singular vision to create the best Ethiopian coffees possible. This natural selection embodies a brilliance found in only a handful of coffees.