Alo Gemechu comes from Mewa Village in West Arsi, Oromia, where coffee is grown at approximately 2,150–2,250 metres above sea level and processed at Alo Coffee’s Gemechu Station.
Founded by Tamiru Tadesse and his wife, Messi, Alo Coffee has built its approach around high-altitude coffees and increasingly precise post-harvest work. In 2021, the very first coffee they submitted to the Ethiopia Cup of Excellence took first place, bringing wider attention to their work.
Tamiru has also developed proprietary drying methods to better control how fruit character develops during drying. That approach is what makes this lot especially interesting to us. Naturally processed, it keeps the vivid fruit and florals associated with Ethiopian naturals while staying cleaner and more composed in the cup.
In the cup, roselle-like florals lead into juicy boysenberry, with a silky mouthfeel that gradually becomes more syrupy. Citrus sweetness lingers through the cup, finishing with the juiciness of tangerine.
Recommended to rest beans for 7-10 days from roast date before consuming.
