Alo Coffee Dark Room Washed & Dark Room Natural 2x25g

Origin: Ethiopia – Sidama

Farm: Alo Coffee 

Producer: Tamiru Tadesse 

Altitude: 2440 m

Variety: 74158

Process: Dark Room Washed & Natural 

The washed one offers a bright and refreshing cup, led by citrus notes and refined florality. As it cools, a subtle buttery aspect may develop, adding depth and structure, before leading into a finish of lemongrass and delicate citrus zest.

The natural one leans more towards a tropical and jammy expression, with a round body and a beautifully layered profile. It is dynamic and well-defined, as the process expresses itself more clearly, bringing multiple layers and a sweeter aspect, while still remaining fresh and juicy as it cools.

Alo Coffee was founded in Bensa, Sidama, by Tamiru Tadesse and his wife Messi. Driven by the 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

Natural:

The cherries are first dried in the shade until they reach approximately 20% moisture content. They are then transferred to dark rooms with controlled ventilation, an environment designed to enable an exceptionally slow and uniform drying process. Over 57 days, the coffee matures in complete darkness before stabilizing at a final moisture content of 11%.

Washed: 

Uniformly selected ripe cherries undergo mechanical removal of skin and mucilage, skipping traditional fermentation. Drying begins on raised beds under shade until the parchment reaches approximately 30% moisture. The coffee is then transferred to a dark, climate-controlled room, where airflow and humidity are carefully regulated to ensure a long, uniform, and particularly clean drying process.