Alo 74158 Mosto Anaerobic Natural

Origin: Ethiopia – Sidama - Bensa 

Farm: Alo Village - Main station   

Producer: Tamiru Tadesse 

Altitude: 2400 m

Variety: 74158

Process: Mosto Anaerobic Natural

Alo Coffee was founded in Bensa, Sidama, by Tamiru Tadesse and his wife Messi. Driven by a belief that great coffee should never be overlooked, they set out to challenge a system that undervalued both quality and the farmers behind it.

In 2021, their very first lot from the village of Alo won Ethiopia’s Cup of Excellence. A historic victory that proved what passion and precision could achieve, and opened new possibilities for an entire community of growers.

Today, Alo Coffee carries that same energy forward. With farmers at the center, a focus on meticulous processing, and a deep respect for Sidama’s terroirs, Alo Coffee is not only showcasing some of Ethiopia’s most exciting coffees, it is reshaping what Ethiopian coffee can mean to the world. Through precise and innovative processing, they continue to push boundaries and reveal the extraordinary potential of Ethiopian coffee.

Process

Ripe cherries are meticulously handpicked for uniformity, then placed into blue plastic tanks and sealed for 96 hours of anaerobic fermentation with mosto in a cool environment. This slow and controlled fermentation allows the coffee’s delicate complexity to emerge with clarity and balance.

Following fermentation, the cherries are spread across African raised beds for 28 days of drying, with consistent turning every hour to ensure even dehydration. To safeguard the fruit’s integrity, the beds are covered during peak sunlight hours (12-3 PM) to prevent overheating.

Once the cherries reach the ideal moisture level of 11-11.5%, they are sealed in GrainPro bags to preserve and enhance aromatic development, then stored in traditional jute bags.

The dried cherries are rested for a minimum of 45 days before dry milling to allow the flavor profile to fully rest.