Alo 74158 Zero Fermentation

Origin: Ethiopia – Sidama - Bensa 

Farm: Alo Village - Main station   

Producer: Tamiru Tadesse 

Altitude: 2400 - 2550 m

Variety: 74158

Process: Zero Fermentation Washed 

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

After harvest, ripe coffee cherries pass through a hopper where floaters are removed to ensure only dense, high-quality cherries move forward. These cherries are then de-pulped and washed immediately using a mechanical washer, skipping the traditional fermentation step to preserve the clarity of the cup and the purity of the terroir.

The freshly washed parchment is then transferred to African drying beds, where it is carefully dried over a period of 12 days. Our dedicated team turns the parchment every hour to ensure uniform drying and to prevent over-fermentation. To protect the parchment from harsh sunlight, it is covered with shade between 12 PM and 3 PM each day.

Once the coffee reaches its target moisture content of 11%, it is moved to our warehouse for resting, allowing the flavors to stabilize and develop before final milling and export.