Origin
Sidama, Ethiopia
Elevation
2,200 - 2,400mASL
Varietal
74110, 74112, 74158
Process
Natural Process
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DOORA SIDAMA ETHIOPIA
Plums, Floral, Raspberry, and Honey
₱800.00
As a micro-roastery, quantity is a challenge for us as we can’t immediately purchase an entire lot’s harvest. This is why working with importers, like Global Coffee Collective, that allowed us to order in smaller quantities, enabled us to find a way to purchase lots from Doora Coffee, hoping that someday, we'll be able to work directly with Tamiru and Messi Tadesse.
Tamiru Tadesse’s name rings with respect for the work he has done in Alo, but as we align our own principles of valuing labor already spent, we find that Doora Coffee’s story and philosophy are just as important to the global coffee narrative and the Ethiopian coffee landscape as Alo is.
ABOUT THE PRODUCER
In another life, Tamiru Tadesse might have stayed an electrical engineer and academic with a tidy sense of order. But the world has a way of tugging at people, pulling them toward the places where their quiet obsessions live. For Tamiru, that pull led him back to coffee, not as a commodity, but a living, fermenting, and unpredictable organism.
When he speaks, there is the deliberate precision of a man who measures time by fermentation curves, yet underneath it is a hush, like reporting from a reality slightly tilted off its axis. He takes notes on sugar content and microbial activity the way other people keep diaries. He experiments at altitudes that would make most processors shiver. He talks about terroir not as a marketing term but as a creature with moods.
Alo was his first leap: a processing station built in a place so high that it almost dared him to fail. Sky Project came next, perched higher, stranger, more ambitious. And then Doora, named after his firstborn daughter, came to life. While Alo remains the processing station for 87+ graded coffees, Doora became the designated station for coffees grading 80-88, and is run by both him and his wife, Messi Tadesse.
What grounds Tamiru, what keeps his work from slipping into abstraction, are the smallholder farmers who form the spine of his story. He pays them premiums. He listens. He reinvests. And what drives him forward to a vision that celebrates Ethiopian coffee is now the solution through Doora Coffee that ensures both tradition and innovation are met. He refuses to allow the brilliance of Ethiopian coffee to be divorced from the people who cultivate it. Quality is not a technical measure for him but a moral one—rooted in dignity, transparency, and shared ownership.
In this way, Tamiru’s philosophy is less a speech and more a lived practice. It is a risk taken with intention, an innovation as stewardship, and community as a non-negotiable value. He is both building and remembering. He is extending a hand backward to history and another forward to possibility, insisting that both can be held at once.
ABOUT THE ORIGIN
Sidama rises slowly, like a long exhale from the earth, a scattering of hills folded into one another, where mornings arrive cold and thin, and the light feels sharper. This is a landscape carved by altitude and patience. It is a place where cherries ripen with the deliberateness of old stories.
In Sidama, coffee is not merely grown; it is lived. The land carries histories older than any written record, passed through hands that have known its soil for generations. Here, crops are harvested with the rhythm of habit, but also with reverence. You can feel it in the silence between movements, in the way farmers touch the branches before picking.
Sidama is a land of starkness, clarity, and a refusal to ornament. But it also holds mystery: an altitude-induced dreaminess where the air itself seems to rearrange stories. Sidama’s terroir is not a static identity; it shifts with weather, memory, and the slow churn of time. Every season is a small act of reinvention.
And yet, the throughline of Sidama has always been resilience. The land remembers everything: the years of abundance, the years of hardship, and even the quiet negotiations between people and place. Farmers here have a long, balanced tradition with the subtle pressure of change from market demands, to climate shifts, and the relentless march of global coffee culture.
Still, Sidama remains distinct: high-altitude, expressive, and fiercely specific. It’s a region that does not apologize for its complexity. Its story is not one of sudden transformation but of endurance; it’s a landscape that teaches slowness, of people who have learned to coax brilliance from the thin mountain air.