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What are the characteristics of Ethiopian Sidamo coffee? Introduction to coffee from Alo village, Bensa area

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Ethiopia has many famous coffee-producing regions, such as Sidamo, Yirgacheffe, Guji, Kaffa, etc. These are the most common Ethiopian coffee regions currently on the market. Among them, Sidamo has

The Story of Sidamo: Ethiopia's Renowned Coffee Region

Ethiopia boasts numerous renowned coffee-growing regions, including Sidamo, Yirgacheffe, Guji, and Kaffa—all of which are relatively common Ethiopian coffee regions on the market today. But what are the characteristics of Sidamo? And why do some people refer to it as Sidama?

The Historical Evolution from Sidama to Sidamo

Originally, the region was called Sidama and is located in southern Ethiopia. In the late 19th century, the Ethiopian imperial court invaded and annexed the region, referring to it as Sidamo at that time. Consequently, coffee produced in this area was subsequently called Sidamo Coffee, gradually gaining recognition for its unique aroma and flavor profile. It wasn't until later when the government reorganized various ethnic groups and regions that the area was incorporated into the Southern Nations, Nationalities, and Peoples' Region, and its name was corrected to Sidama.

However, compared to Sidama, people are more accustomed to calling it Sidamo. Furthermore, when the Ethiopian government sought to protect the region's coffee, they chose the name Sidamo® as the registered trademark for Sidama coffee. Therefore, to this day, people still习惯性地 refer to this area as "Sidamo."

Sidamo's Geographic and Climatic Advantages

Before 2020, Sidamo was merely a zone within the Southern Nations, Nationalities, and Peoples' Region. Later, through a local independence referendum, it became the Sidama Region.

The Sidamo region is situated on the plateau south of Lake Awasa in the East African Rift Valley. This area features diverse microclimates, abundant rainfall with annual precipitation reaching 2000 millimeters, and fertile, well-draining volcanic soil. Coffee is grown at elevations between 1400-2200 meters, providing an ideal environment for coffee cultivation.

Bensa: The Rising Star of Sidamo

Currently, the Sidamo region also has several well-known sub-regions, such as Bensa and Arbegona. In recent times, the Bensa area has gradually come into prominence. Located in the northeastern part of the Sidamo region, Bensa boasts notably high elevations, ranging from 1800 to 2300 meters, with some areas cultivating coffee at altitudes as high as 2400 meters.

FrontStreet Coffee has often mentioned in previous articles that higher altitudes create greater temperature variations between day and night. During cooler periods, the maturation process of coffee cherries is extended, allowing for greater accumulation of sugar compounds. This results in denser coffee beans and more developed flavor profiles.

Alo Coffee: Bensa's Premium Producer

Currently, the most renowned name in the Bensa area is Alo Coffee. Alo Coffee PLC is both an Ethiopian coffee trading company and a green coffee brand. As a relatively new company established only 4 years ago, it was founded by Tamiru Tadesse Tesema and primarily handles the export of coffee from the Bensa region.

Tamiru was born in Alo village in the Bensa region and studied engineering, but always aspired to work in the coffee industry. When he saw a friend, also from the Bensa region, win a Cup of Excellence award for their coffee, it sparked Tamiru's interest. Recognizing Bensa's tremendous potential, he established a company dedicated to promoting coffee from the Bensa region.

Alo's Processing Network and Quality Commitment

He began by establishing a processing station in Alo village to collect and process coffee beans from about 200 nearby coffee farmers, providing them with professional cultivation knowledge training. He also took responsibility for coffee beans produced in surrounding villages. Today, ALO has established 8 processing plants in the region, all located near coffee farming communities. This strategic placement enables faster processing immediately after coffee cherry harvesting, ensuring freshness and quality. The coffee varieties produced by ALO mainly consist of the JARC (Jimma Agricultural Research Center) 74 series, including 74158, 74165, 7412, and 74110.

FrontStreet Coffee has also acquired ALO coffee, selecting beans from Alo Coffee's Hatessa processing plant. Using the 74158 variety with natural processing, it brews with subtle magnolia floral notes and a slight fermented character. The cup reveals citrus, passion fruit, pineapple, and other tropical fruit flavors with a refreshing mouthfeel.