Alo Coffee was established by Tamiru Tadesse, a native of Sidama Bensa, to bridge the gap between the exceptional local coffee and its undervalued market value. It operates from Alo Village, situated 2400 meters above sea level and this is where collected cherries are processed into high quality specialty lots. The organisation has made key contributions to the coffee industry of Ethiopia, purchasing coffee cherries from smallholder farmers at significantly higher prices, allowing the families to cover essential expenses and education.
In addition, they provide these farmers with agronomic training, better farming practices and post-harvest support, greatly improving quality and sustainability. Alo Coffee also goes beyond with connecting the farmers to global coffee buyers, and ensures they are fairly rewarded and recognised. Managing post-harvest processes and representing the interests of the locals, it reduces the burden on farmers whilst elevating the global status of Sidama Bensa Coffee.
Once uniformly ripe cherries reach Alo Village, they are immediately spread out on African drying beds, where they are carefully dried for about 26 days. To ensure that drying is even, cherries are turned every hour and shaded from direct sunlight between 12 to 3pm daily. When moisture levels of about 10% are reached, the coffee is sealed in GrainPro bags to enhance and preserve aroma. They are then stored in jute bags and rested for at least 45 days before dry milling.
The cup is complex, with ever changing notes of mixed berries accompanied by an elegant floral undertone, ending with a blueberry sweetness that lasts.
Recommended to rest beans for 7-10 days from roast date before consuming.
