From Alo Coffee: “Alo Coffee was born from a dream—and a leap of faith. For years, former university teacher and electrical engineer Tamiru worked in coffee, witnessing firsthand the challenges of an industry where quality was often overlooked and producers were struggling. Despite his experience, the frustrations of unfair pricing and undervalued labor left him hesitant to start his own venture. That changed in 2020, when Ethiopia held its first-ever Cup of Excellence (CoE) competition a revelation that proved exceptional coffee could be celebrated and rewarded. Together with his wife, Messi, Tamiru set out with a singular mission: to prove that Sidama’s finest coffees could stand among the world’s best. In 2021, against all odds, their very first submission—a meticulously processed lot from their home village of Alo in Bensa—won Ethiopia’s Cup of Excellence, cementing their belief that dedication, not just tradition, shapes greatness.” This coffee is from the Alo Main Station and has undergone a whole cherry anaerobic fermentation in ‘mosto’ using the leachate collected from the coffee cherries. It is a technique that has gained popularity in the recent years as this method tends to create intense flavour profiles and opens many more options for producers. Forest Coffee has an excellent blog post here for a more detailed look into this style of processing. 200g Direct trade with Alo Coffee Origin: Bensa, Sidama, Ethiopia Producer: Tamiru Tadesse Variety: 74158 Process: Mosto Anaerobic Natural Elevation: 2400-2500 masl Harvest: 2025/26 Recommended Brew: Filter Aroma: Pineapple, Mango Flavour: Shine Muscat Grape, Pineapple, Mango, Panela

From Alo Coffee: “Alo Coffee was born from a dream—and a leap of faith. For years, former university teacher and electrical engineer Tamiru worked in coffee, witnessing firsthand the challenges of an industry where quality was often overlooked and producers were struggling. Despite his experience, the frustrations of unfair pricing and undervalued labor left him hesitant to start his own venture. That changed in 2020, when Ethiopia held its first-ever Cup of Excellence (CoE) competition a revelation that proved exceptional coffee could be celebrated and rewarded. Together with his wife, Messi, Tamiru set out with a singular mission: to prove that Sidama’s finest coffees could stand among the world’s best. In 2021, against all odds, their very first submission—a meticulously processed lot from their home village of Alo in Bensa—won Ethiopia’s Cup of Excellence, cementing their belief that dedication, not just tradition, shapes greatness.” This coffee is from the Alo Main Station and has undergone a whole cherry anaerobic fermentation in ‘mosto’ using the leachate collected from the coffee cherries. It is a technique that has gained popularity in the recent years as this method tends to create intense flavour profiles and opens many more options for producers. Forest Coffee has an excellent blog post here for a more detailed look into this style of processing. 200g Direct trade with Alo Coffee Origin: Bensa, Sidama, Ethiopia Producer: Tamiru Tadesse Variety: 74158 Process: Mosto Anaerobic Natural Elevation: 2400-2500 masl Harvest: 2025/26 Recommended Brew: Filter Aroma: Pineapple, Mango Flavour: Shine Muscat Grape, Pineapple, Mango, Panela