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Alo Faficho comes from Faficho Village in Sidama, Ethiopia, where coffee is grown at approximately 2,300 metres above sea level and processed at Alo Coffee’s Safo Station.
Founded by Tamiru Tadesse and his wife, Messi, Alo Coffee has built its approach around high-altitude coffees and careful post-harvest processing. In 2021, the very first coffee they submitted to the Ethiopia Cup of Excellence took first place, bringing wider attention to their work.
Since then, Tamiru and his team have continued refining their farming practices and processing techniques. The careful attention throughout processing contributes to a particularly clean cup, allowing the coffee's delicate floral character to come through.
Among several washed Ethiopian lots we tasted this season, Faficho was our choice for its pronounced florality.
Recommended to rest beans for 7-10 days from roast date before consuming.
