Alo Coffee is a project started by Tamiru Tadesse and his wife, Messi. Drawing its name from their home village of Alo in Bensa, Alo Coffee has quickly risen in reputation due to the lots it produces with exceptional sorting and processing; in 2021, their devotion to quality resulted in Alo Coffee winning Ethiopia’s Cup of Excellence competition. Today, Alo operates a network of processing stations across Sidama (Bensa, Bona, and Burra zones) and West Arsi Nensebo. Their smallholder partners grow heirloom varieties, especially JARC 74158, in high-altitude regions, showcasing the full range of Ethiopia’s terroir. 

Alo has become well known for honing processes like zero fermentation washing. For this lot, grown around 2100 MASL in Bombe Village, ripe cherries are carefully sorted, pulped and mechanically washed without fermentation. The coffee was then dried for 12 days on raised African beds, turned hourly and shaded during the hottest hours. Once it reached 11% moisture, the coffee rested unhulled. The coffee was hulled shortly before export.

This Bombe zero fermentation lot is a profile distinct from traditional washed coffees from Ethiopia. Rather than white florals and stone fruits, this coffee leans heavily into clean and bright tropical flavors. In the cup, I find a sparkling orange acidity, a sweet and tangy mango burst, and creamy florals like marigold.

Sourced from: Tri-Up SEA
Price paid (post shipping) $44/kg