BASIC INFO Classic Washed Tasting Note Lavender + Lemon + Lychee Region Sidamo, Ethiopia Variety 74158 Process Classic Washed Altitude 2410 masl Harvest January 2026 ABOUT ESTATE Alo Coffee was founded by Tamiru Tadesse, a former university lecturer and electrical engineer, with a vision to showcase the exceptional quality of coffees from Bensa, Sidama. In 2021, Alo gained international recognition by winning the Ethiopia Cup of Excellence with a coffee from its hometown village. Today, Alo is renowned for its meticulous processing standards and commitment to local smallholder farmers. Known for its signature Zero Fermentation Washed approach, Alo focuses on preserving the coffee's natural character through precise processing and slow, controlled drying, resulting in remarkable clarity, cleanliness, and complexity in the cup. This new-season Washed 74158 lot was harvested in late January 2026 and processed at the main washing station. After depulping, the parchment coffee was lightly hand-washed before the remaining mucilage was mechanically removed. The coffee was then transferred to raised African beds under shade, where it was slowly dried for 18–20 days. Compared with a conventional washed process, the extended shade-drying period promotes more gradual drying and allows additional sugars to support microbial activity, resulting in enhanced sweetness, greater aromatic complexity, and a remarkably clean cup. In the cup, delicate lavender aromatics are complemented by the bright citrus notes of lemon and the sweet, juicy character of lychee. BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30

BASIC INFO Classic Washed Tasting Note Lavender + Lemon + Lychee Region Sidamo, Ethiopia Variety 74158 Process Classic Washed Altitude 2410 masl Harvest January 2026 ABOUT ESTATE Alo Coffee was founded by Tamiru Tadesse, a former university lecturer and electrical engineer, with a vision to showcase the exceptional quality of coffees from Bensa, Sidama. In 2021, Alo gained international recognition by winning the Ethiopia Cup of Excellence with a coffee from its hometown village. Today, Alo is renowned for its meticulous processing standards and commitment to local smallholder farmers. Known for its signature Zero Fermentation Washed approach, Alo focuses on preserving the coffee's natural character through precise processing and slow, controlled drying, resulting in remarkable clarity, cleanliness, and complexity in the cup. This new-season Washed 74158 lot was harvested in late January 2026 and processed at the main washing station. After depulping, the parchment coffee was lightly hand-washed before the remaining mucilage was mechanically removed. The coffee was then transferred to raised African beds under shade, where it was slowly dried for 18–20 days. Compared with a conventional washed process, the extended shade-drying period promotes more gradual drying and allows additional sugars to support microbial activity, resulting in enhanced sweetness, greater aromatic complexity, and a remarkably clean cup. In the cup, delicate lavender aromatics are complemented by the bright citrus notes of lemon and the sweet, juicy character of lychee. BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30