Alo Coffee Zero Fermentation - Safo Station - Faficho Village - Sidama, Ethiopia Washed 120g

Alo Coffee began in the village of Alo Bensa where Tamiru was born. Coffee has been a part of Tamiru’s life since he was born. While working in coffee Tamiru also worked as an Electrical engineer and University professor. In 2020 the CQI announced that there would be a Cup of Excellence in Ethiopia for the first time. The regional reputation before this time was largely thought that Yirgacheffe had the best coffee both washed and natural, followed by Guji (naturals) then Sidama coffee. For buyers Sidama was already producing amazing coffees but the in-country perception was largely as listed above. In the 4 years that the cup of excellence has taking place in Ethiopia 2020-2024 coffees from Sidamo have won every year. Much of this built in excellence is terroir but also the variety developed primarily for Sidama 74158 which is the perfect match of terroir and variety expression. Tamiru won the COE in 2021 with a simple high grown well sorted natural from Alo Bensa. No fancy fermentation needed just beautiful coffee.

Since that time Tamiru has travelled the world marketing his coffees and talking to producers in other countries to build a unique forward-thinking strategy to produce amazing unique coffees. He has brought back green tip geisha from Panama, introduced vermicomposting, soil analysis, amending soil before planting trees, and advanced processing methods as well as buying from single farmers before the season starts at elevations up to 2700 and offering lots as small as 30kg that have been dark room dried for 60+ days. He works with around 800 farmers across his supply chain. By the time this comes out the information will be old. He is constantly innovating and trying new ideas.

Alo Coffee works across Sidama with sites in Bensa, Bona, and Burra Zones and West Arsi Nensebo. This particular coffee consist of cherry from Faficho Village, located at 2350 meters above sea level and cherries are processed Alo Coffee's renowned Main Station, Safo. It is picked, immediately depulped mechanically and washed meticulously in order to preserve the inherent characteristics of the coffee.

We Taste:
A potent stone fruit character presenting as nectarine and white peach when hot, with sharp acidity and nose tickling floral aromatics. As the cup cools, it begins to transform into a more blackberry and raspberry forward sweetness and acidity complimented by a juicy intensely sweet watermelon candy note with a coating mouthfeel. As the cup cools, gardenia flowers and a lightly oxidized oolong tea note present, supporting the still juicy and vibrant acidity and fruity sweetness.