503 Ethiopia Sky Project TIM Washed

Tamiru Tadesse - Alo Coffee

Tamiru Tadesse—some of you may have heard his name, and some may have even purchased his coffee. He has been a key figure in Ethiopia’s coffee industry for nearly a decade. Born in Bensa, Sidama, a region known for coffee production, Tamiru grew up surrounded by people cultivating coffee in their backyards and farms. Seeing that these farmers, who had been growing coffee long before he was born, rarely received fair rewards for their hard work, he felt compelled to start producing coffee in his hometown.

In 2020, Tamiru founded Alo Coffee, establishing his main facilities at an altitude estimated to be over 2,400 meters—one of the highest elevations for coffee production. Just a year later, in 2021, his coffee placed 1st in the Ethiopia COE (Cup of Excellence) for Anaerobic processing and 5th for Natural processing. (Following his COE win, he even purchased a farm in Alo village—though this coffee doesn’t come from that farm, we’re excited to see what the future holds!) His mission is to produce exceptional coffee in his homeland while striving to improve the coffee industry as a whole.

To put it simply—Tamiru is an incredible person. When Tetsu met him at a coffee exhibition, he told us how approachable and easygoing Tamiru was—they became friends almost instantly. A remarkable producer and a genuinely good person.

At 2,500–2,550 meters above sea level, Alo Coffee sits at an extremely high elevation, meaning coffee cherries take longer to ripen. The harvest season here is typically one month later than in other regions, allowing for a sweeter, more complex cup profile. The Sky Project aims to produce high-quality coffee at even higher elevations while exploring sustainable solutions to climate change.

TIM Washed

"TIM" stands for Terroir Intensified Maceration. This processing method was developed by Tri-Up, a specialty green coffee company in Taiwan that we’ve had the pleasure of working with for years. Tri-Up actively researches coffee processing techniques, and TIM is one of the protocols they’ve refined. The process involves collecting beneficial microorganisms from the coffee cherries and their surrounding environment, then fermenting the cherries together with these microbes to enhance the terroir’s unique characteristics. The goal is to maximize everything the terroir has to offer—varietal expression, microbial influence, and all the nuances in between.

Last year’s batch underwent an extended 10-day anaerobic fermentation (and despite that long fermentation, the coffee was remarkably clean!). This year, when we sampled the new batch, we were amazed by how much more floral and vibrant it had become. What is this magic? It’s delicious! When we asked Erik from Tri-Up about the details, he explained that this time, the cherries were left whole and soaked in mosto for three days of anaerobic fermentation—which totally explains the flavor shift.

From the first sip, a bright, floral aroma reminiscent of jasmine fills the cup. This is beautifully balanced by a deep sweetness, like a blend of honey and white sugar. The flavor complexity is stunning—orange, pear, white peach, and plum all come together in a luxurious, fruit-forward profile. From the moment you grind the beans to the very last drop, this coffee stays vibrant and uplifting.

Honestly, if I could drink a coffee like this every day, I’d be so happy (talk about indulgence!). Enjoy this even more refined TIM Washed!