Tamiru Tadesse Tesema

Tamiru Tadesse Tesema is a highly regarded coffee producer operating out of the Bensa district in Ethiopia’s Sidama region. Born and raised in the heart of Ethiopia’s coffee-producing landscape, Tamiru has spent nearly a decade refining his approach to coffee cultivation and processing. His work is centered around Alo Coffee, an organization he owns that has become synonymous with the production of some of the highest-scoring coffees in the country. By leveraging the region's fertile soil and favorable high-altitude climate, which typically ranges from 2,100 to over 2,400 meters above sea level, he has established himself as a leading voice in the specialty coffee sector.

Tamiru’s reputation is built upon his exceptional performance in the Cup of Excellence (CoE) Ethiopia competitions. In the 2021 edition of the competition, he achieved remarkable success, securing multiple top-tier rankings, including first place with an anaerobic processed lot of the 74165 variety, which earned a score of 90.60. This consistent ability to produce award-winning coffee has made his name a hallmark of quality for roasters and consumers seeking the complex, fruit-forward profiles characteristic of high-end Ethiopian specialty coffee.

His production philosophy emphasizes precision and intentionality, particularly regarding variety selection and processing techniques. Tamiru works extensively with specific Ethiopian landrace varieties, such as 74158 and 74165. His processing methods are diverse and highly controlled, ranging from classic washed profiles—where cherries are carefully floated, de-pulped, and dried on shaded beds—to experimental anaerobic natural processes. These methods are designed to highlight distinct sensory attributes, such as notes of tropical fruit, florals, and complex acidity.

At the farm and processing level, Tamiru’s operations are characterized by meticulous attention to detail. For his washed lots, cherries are hand-picked at peak ripeness and processed rapidly to ensure clarity in the cup. His drying protocols often involve multi-stage processes, including periods of drying on raised beds followed by resting in sealed bags to stabilize moisture content before final drying. This level of technical rigor is a defining feature of his work at Alo Village, where he collaborates with roasters on limited, small-batch projects.

For the specialty coffee industry, Tamiru represents the evolution of Ethiopian coffee production toward greater transparency and micro-lot specialization. His work demonstrates how smallholder-focused production, when combined with advanced processing knowledge and a deep understanding of local terroir, can yield world-class results. By consistently pushing the boundaries of what is possible with traditional Ethiopian varieties, he has helped elevate the profile of the Bensa region on the global stage.

Today, Tamiru Tadesse Tesema is recognized not just as a farmer, but as an innovator in the Ethiopian coffee value chain. His ongoing collaborations with international roasters and his continued success in high-level competitions underscore his role as a key figure in the modern specialty coffee movement. For the drinker, his coffees offer a window into the sophisticated potential of Ethiopian heirloom varieties, while for the industry, he serves as a benchmark for quality and excellence in origin-level processing.