Ethiopia - Alo Main Station - Anaerobic Natural

Description

"Upon grinding, burst of blueberry jam, grape, white peach, bergamot, and floral aromatics. On the sip, the cup is driven by blueberry jam, and juicy white peach, supported by notes of lemon custard, bright bergamot, and fresh jasmine. The finish is long and elegant, with a lingering floral-fruit aftertaste. Bold yet sweet, the profile is expressive." Alo Coffee represents a new generation of Ethiopian producers combining traditional smallholder farming with modern post-harvest science. Tamiru Tadesse works closely with surrounding farmers, paying premium cherry prices and reinvesting into agronomy training and processing infrastructure. Alo Main Station serves not only as a processing hub, but also as a platform for elevating community livelihoods. The coffee is sourced from smallholder farms surrounding Alo Village at 2,340–2,480 masl, among the highest elevations in Ethiopia. The region experiences cool daytime temperatures, cold nights, and slow cherry maturation, supported by fertile soils and dense indigenous shade trees. These conditions encourage high sugar accumulation in the cherries and provide an ideal environment for extended anaerobic fermentation. This lot is composed of Ethiopian landrace selection 74158, a locally adapted variety well suited to high-altitude conditions. Known for its resilience and expressive potential, 74158 responds particularly well to extended fermentation, allowing greater depth and aromatic development while retaining clarity from the terroir. Cherries are selectively handpicked at full ripeness and delivered to Alo Main Station on the same day of harvest. Upon intake, the cherries are carefully sorted before being sealed whole into oxygen-free containers for a 96-hour anaerobic fermentation. Fermentation conditions are closely monitored to ensure controlled microbial activity and prevent over-fermentation. After fermentation, the cherries are laid out in thin layers on raised drying beds, allowing excess juices to drain naturally. Drying proceeds slowly over several weeks under close supervision until optimal moisture stability is achieved. The coffee is then hulled, dry-milled, and rested prior to export to ensure uniformity and long-term stability. Variety : 74158 Altitude : 2400 masl Process : Anaerobic Natural Origin : Alo Village