🐴CR96-[Tamiru Alo Coffee] Ethiopia Natural Sidama Tuke Fengshui G1 4oz
Note: Passionfruit, blueberry compote, rose
Roast Level: Light
Acidity: 3.5 (1~5 from low to high)
Aroma: 9
Acidity/Structure: 9
Body: 9
Flavor: 10
Aftertaste: 10
Blind assessment: Lively, perfumed, flavor-saturated. Passionfruit, blueberry compote, rose, raw cacao, honeydew. Luminous acidity, satiny, viscous texture. Long, resonant finish with persistent tropical fruit and floral tones.
The bottom line: A high-toned, fruit-saturated natural with striking aromatics and depth, offering layers of tropical sweetness, floral intrigue, and a long, compelling finish.
[Tamiru Alo Coffee] Ethiopia Natural Yirgacheffe Beloya
Description: Sweet orange, mixed berry jam and grape in aroma；the cupping notes are mixed berry jam, grape, sweet orange and lightly osmanthus, syrupy smooth mouthfeel；the finish carries notes of sweet orange, berry and grape aromatics, accompanied by brown sugar-like sweetness.
Note: Mixed berry jam, Grape, Sweet orange
Roast Level: Light
Acidity: 3.5 (1~5 from low to high)
•Origin: Kochere, Yirgacheffe
•Station: Beloya
•Variety: Heirloom
✨ [Tamiru Alo Coffee] Export PLC
A specialty coffee exporter founded by Tamiru Tadesse, the 2021 Ethiopia COE Champion.
The Visionary: Tamiru Tadesse
Understanding that Ethiopia often lacks the advanced infrastructure and irrigation found in other origins, Tamiru has spent years perfecting fermentation processes tailored to the region’s cool climate and distinct rainy seasons. His mission is to bring precision and high yields to artisanal coffee processing.
The Origin: Alo Village, Bensa, Sidama
Alo Village is Tamiru’s hometown and the birthplace of his dreams. With an altitude of 2,400+ masl, the unique terroir allows cherries to ripen slowly, developing exceptional sweetness. After winning the 2021 COE with a lot from this land, he founded ALO Coffee to honor his roots.
Ethiopia Washed Guji Hambella Alaka G1
Description: Pomelo, lemon peel, lime and apricot in aroma；the cupping notes are lime, orange zest, black tea and apricot, a light and smooth mouthfeel；the finish carries notes of orange zest, lime and apricot aromatics, accompanied by brown sugar-like sweetness.
Note: Orange zest, Lime, Apricot
Roast Level: Light
Acidity: 3.5 (1~5 from low to high)
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level / medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level / dark roast-level 15 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
