Ethiopia Hambela

In the world of Ethiopian coffee, Tagel Alemayehu represents a bridge between a pioneering past and an innovative future. His journey is a continuation of a family legacy that began in the 1980s when his father, Alemayehu Ateru, established the first-ever washing station and modern dry mill in Kercha, Bule Hora Woreda. After his father’s passing, Tagel was driven to honour this heritage, first working as a cherry collector and accountant for other coffee businesses, before establishing his own career as a coffee supplier in 2003. In 2018, he officially founded Olkai Coffee, an exporting company dedicated to sharing the finest coffees of his homeland with the world.

At the heart of his operation is the Tagel Alemayehu Hambela Washing Station, located in the celebrated coffee-growing region of West Guji. Situated at lofty altitudes between 2100 and 2340 meters above sea level, the station sources and processes the coffee of 211 local smallholder farmers. These farmers cultivate the JARC 74110 variety under a canopy of native shade trees like Albizia and Abyssinian Acacia. The entire operation is Organic Certified, a decision motivated by Tagel’s deep commitment to sustainability, environmental protection, and the production of high-quality, chemical-free coffee. All fertility is natural and non-imported, with composts composed of coffee pulp and manure, and pest control is managed without chemicals.

Tagel’s commitment to quality is evident in his meticulous approach to processing and his constant drive for improvement, which includes upgrading his milling equipment. Originally focused on natural and whole-fruit processes, the past few seasons have seen Tagel start to produce Washed process coffees to meet market demand.

A past winner of the Cup of Excellence (2020), he is not afraid to push boundaries. This anaerobic natural lot is a prime example; ripe cherries are floated and sorted before being sealed in an oxygen-free tank for 48 hours. This controlled fermentation is followed by a slow drying period on raised African beds under shade, a technique that develops a unique and expressive flavour profile. For Tagel, every bean tells a story of resilience, respect for nature, and hope for a better future for his community.