Goût & Co - Ethiopia Alo 74158 Mosto 96h Anaerobic Natural
Farm: Alo – Tamiru Tadesse, Bensa – Sidama, Ethiopia
Tamiru Tadesse, a grower from Bensa in Sidama, has spent the past eight years producing and processing coffee in his home region—an area known for its fertile soils and ideal climate. Motivated by a desire to uplift local farmers who had long grown coffee without access to specialty markets, Tamiru founded Alo Coffee in 2020.
Alo is a newly formed village sitting at over 2,400m elevation. Despite the risks, Tamiru chose it as his primary processing site, drawn by the altitude's potential to shape flavour. In 2021, his efforts were recognised when one of his anaerobic lots placed in the Cup of Excellence. While the coffees from Alo are often smaller in size—below conventional screen grading—the cup quality stands out, marked by distinct, high-elevation flavour characteristics unique to the site.
This exceptional lot from Tamiru Tadesse at Alo Coffee showcases meticulous cherry selection and extended fermentation to highlight the potential of Ethiopian varietals. Only fully ripe cherries were hand-selected before undergoing a 96h controlled fermentation. The coffee was then transferred to shaded raised beds for a slow drying phase lasting 3–4 weeks.
The result is a cup of remarkable clarity and layered complexity—an expression that challenges expectations of what Ethiopian coffee can be. Tamiru’s work at Alo continues to push the boundaries of quality and innovation at high elevation.
Flavour Notes: Raspberry, Honeydew Melon, Red Plum, Purple Grape
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Goût & Co - Ethiopia Alo 74158 Mosto 96h Anaerobic Natural
Farm: Alo – Tamiru Tadesse, Bensa – Sidama, Ethiopia
Tamiru Tadesse, a grower from Bensa in Sidama, has spent the past eight years producing and processing coffee in his home region—an area known for its fertile soils and ideal climate. Motivated by a desire to uplift local farmers who had long grown coffee without access to specialty markets, Tamiru founded Alo Coffee in 2020.
Alo is a newly formed village sitting at over 2,400m elevation. Despite the risks, Tamiru chose it as his primary processing site, drawn by the altitude's potential to shape flavour. In 2021, his efforts were recognised when one of his anaerobic lots placed in the Cup of Excellence. While the coffees from Alo are often smaller in size—below conventional screen grading—the cup quality stands out, marked by distinct, high-elevation flavour characteristics unique to the site.
This exceptional lot from Tamiru Tadesse at Alo Coffee showcases meticulous cherry selection and extended fermentation to highlight the potential of Ethiopian varietals. Only fully ripe cherries were hand-selected before undergoing a 96h controlled fermentation. The coffee was then transferred to shaded raised beds for a slow drying phase lasting 3–4 weeks.
The result is a cup of remarkable clarity and layered complexity—an expression that challenges expectations of what Ethiopian coffee can be. Tamiru’s work at Alo continues to push the boundaries of quality and innovation at high elevation.
Flavour Notes: Raspberry, Honeydew Melon, Red Plum, Purple Grape
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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Farm: Alo – Tamiru Tadesse, Bensa – Sidama, Ethiopia
Tamiru Tadesse, a grower from Bensa in Sidama, has spent the past eight years producing and processing coffee in his home region—an area known for its fertile soils and ideal climate. Motivated by a desire to uplift local farmers who had long grown coffee without access to specialty markets, Tamiru founded Alo Coffee in 2020.
Alo is a newly formed village sitting at over 2,400m elevation. Despite the risks, Tamiru chose it as his primary processing site, drawn by the altitude's potential to shape flavour. In 2021, his efforts were recognised when one of his anaerobic lots placed in the Cup of Excellence. While the coffees from Alo are often smaller in size—below conventional screen grading—the cup quality stands out, marked by distinct, high-elevation flavour characteristics unique to the site.
This exceptional lot from Tamiru Tadesse at Alo Coffee showcases meticulous cherry selection and extended fermentation to highlight the potential of Ethiopian varietals. Only fully ripe cherries were hand-selected before undergoing a 96h controlled fermentation. The coffee was then transferred to shaded raised beds for a slow drying phase lasting 3–4 weeks.
The result is a cup of remarkable clarity and layered complexity—an expression that challenges expectations of what Ethiopian coffee can be. Tamiru’s work at Alo continues to push the boundaries of quality and innovation at high elevation.
Flavour Notes: Raspberry, Honeydew Melon, Red Plum, Purple Grape
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
