502 Ethiopia Sky Project TIM Natural

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 Natural

"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.

This batch was processed using a Mosto Fermentation Natural method, where whole cherries were fermented anaerobically with mosto (the juice that accumulates in the tank during fermentation). The first phase of fermentation occurred at a higher temperature, while the second phase was controlled at 10–13°C, with a total fermentation time of three days. After that, the cherries were dried in their whole form for five weeks.

Last year, the fermentation was done at a low temperature for seven days, but this year, it was shortened to three days. However, thanks to careful temperature control during fermentation, the coffee still retains its signature complex fruitiness. In fact, the fermentation notes feel more refined, giving the cup an even clearer and more transparent profile. To complement this evolution, we also made a subtle adjustment in roasting—finishing at a slightly lower temperature than last year—to bring out even more vibrancy in the cup.

The moment you open the bag, aromas of grapes and peaches fill the air, instantly setting the stage for an exciting coffee experience. Taking a sip, you’ll notice a burst of fruitiness, reminiscent of biting into a fresh grape. It’s a coffee that feels almost wine-like in its elegance, rather than a typical cup of coffee. From start to finish, it carries a rich sweetness, like peaches and chocolate, beautifully balanced by a bright acidity. The juicy mouthfeel and clean, lingering finishmake it incredibly enjoyable—you’ll find yourself reaching for another sip again and again.

I believe that moments of "Yes! I can taste that!" are what spark deeper curiosity about coffee. TIM Natural is a coffee that brings out the unique characteristics of its terroir, making you instinctively say, "That’s exactly it!" Its vibrant and distinctive flavors make it easy to recognize what sets it apart, encouraging more people to explore the world of coffee. If this coffee inspires even one more person to dive deeper into coffee, then that would be the greatest reward.