Alo AW

This coffee was produced by Tamiru Tadesse and the small holder farmers and the workers at the Alo Main Station in Alo Village, Bensa Woreda, Sidama. This lot is a specially selected JARC cultivar called 74158. The Alo Main Station is one of several managed by Tamiru and the Alo coffee team.

The process in making this coffee starts with the small holder farmers in the area, selecting only the ripest cherry for delivery to the washing station. They are then mechanically sorted from green cherries and other defects. The cherries are floated and skimmed to remove the floaters. The cherry is then depulped before being placed in fermentation tanks, where is it anaerobically fermented in cool conditions for 84-96 hours. After this time, the coffee is removed from the tanks, where it is washed twice too remove the mucilage. Its then dried on shaded beds for 13-15 days.

This is a bright and crisp Anaerobic Washed lot, with the processing step bringing some wild citrus. We love Alo coffees for their exceptional clarity and aromatics, this one has crisp and delicate Pear, white peach, some interesting Yuzu citrus and of course incredible florals. The White Tea were finding here is a balance between jasmine and green tea, its sort of like jasmine silver needles throughout.

We have been a fan of Alo coffee for a few years, having tried it from many of our favourite roasters, we were very excited to get a chance to roast this green.

Here is some information about Tamiru and Alo Coffee from the importer:

“Tamiru Tadesse has been a dedicated coffee producer for over a decade, hailing from Bensa, Sidama, a region renowned for its rich agriculture, favourable climate, and fertile land. He is unwavering in his commitment to uplifting the local community and embodying a spirit of generosity and support that resonates throughout the region.

Though coffee cultivation was once unthinkable in this high-altitude region, Tamiru embraced the changing climate and inspired local farmers to explore coffee production, emphasising quality and excellence. The high elevation causes prolonged fruit maturation, a low-yielding harvest, and exceptional flavour development. The high altitude brings warm days and cool nights, creating ideal conditions for cultivating unparalleled coffee, enhanced by ample rainfall and nutrient-rich soil. His remarkable efforts yielded exceptionally high-quality coffee lots, earning him the esteemed Ethiopian COE 2021 winner. This reflects his commitment.

This 74158 JARC variety, an Ethiopian Sidamo Indigenous coffee selection, thrives in its natural habitat. Selected for its resistance to coffee berry disease, impressive yield, and distinctive flavour profile, it delights coffee lovers with its refined cup characteristics.”

Import Partner: Utopia
Harvest: December 2025 - January 2026
Arrival into Australia: August 2026
All our coffees are sold as whole beans.