What are the characteristics of coffee in the Sidamo region of Ethiopia? Introduction to Coffee in Alo Village, Bansa District

Ethiopia has many well-known coffee producing areas, such as Sidamo, Yirgacheffe, Guji, Kaffa and so on. These are the more common Ethiopian coffee producing areas in the market. What are the characteristics of Sidamo Sidamo? Why is it called Sidama in Sidama?

The region was originally named Sidama and is located in southern Ethiopia. At the end of the 19th century, the Ethiopian royal family invaded and annexed the area, which was then called Sidamo. Therefore, for some time later, the coffee produced in the region was called Sidamo Coffee coffee, and it became famous for its unique aroma and flavor. Until later, the government replanned the various races and regions, divided the area into the southern ethnic states, and corrected the name to Sidama.

However, people are more accustomed to being called Sidamo than Sidama. And in order to protect the coffee in the region, the Ethiopian government chose the name Sidamo ®as the registered trademark of Sidama Coffee, so even now, people still call it "Sidamo".

Until 2020, Sidamo was just a district of the southern ethnic states, and the local people later became Sidama Region through a referendum on independence.

In the Sidamo area, which is located on the plateau south of Lake Awasa in the East African Rift Valley, there are various microclimates, sufficient Rain Water, annual rainfall of 2000 mm, fertile and well-drained volcanic soil, and coffee is grown between 1400 and 2200 meters above sea level. provides an ideal environment for coffee cultivation.

At present, in the Sidamo production area, there are also many well-known sub-production areas, such as Bensa, Arbegona and so on. Recently, the Bensa area has gradually come into view. In the northeast of the Sidamo producing area of Bansa bathroom, the elevation is quite high, ranging from 1800 meters to 2300 meters, and coffee is grown in some areas as high as 2400 meters.

Qianjie has often mentioned in previous articles that the higher the altitude, the greater the temperature difference between day and night, and when the temperature is low, the ripening time of coffee berries is prolonged, during which sugar accumulates more, the density of coffee beans is higher, and the flavor develops more abundant.

At present, Alo Coffee is the most famous coffee in Bansa region. Alo Coffee PLC Coffee is an Ethiopian coffee trading company and a raw bean brand. It is a relatively new company in the region. It has only been established for four years and is founded by Tamiru Tadesse Tesema. It is mainly responsible for exporting coffee from Bansa area.

Tamiru was born in Alo Village, Bansha area, majoring in engineering, but always wanted to work in the coffee industry. Later, he saw a friend from Bansha area, whose coffee won the COE award, which aroused Tamiru's interest. Thinking that Bansha area has great potential, he started to set up a company and was determined to promote Bansa area coffee.

A processing station has been set up in the village of Alo to collect and process coffee beans grown by about 200 coffee farmers near the village of Alo and to provide them with professional training in planting knowledge, as well as coffee beans produced in nearby villages. Up to now, ALO has eight processing plants in the area, all around the coffee countryside, where it can be processed more quickly after the coffee berries are harvested to ensure the freshness and quality of the coffee berries. The coffee varieties produced by ALO are mainly 74 varieties of JARC (Jemma Agricultural Research Center), including 74158, 74165, 7412 and 74110, etc.

Qianjie also got ALO coffee, using Alo Coffee's Hatessa processing plant, using 74158 varieties and sun treatment, brewing with a hint of magnolia, a slight sense of fermentation, citrus, passion fruit, pineapple and other tropical fruit flavor, refreshing taste.

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