FOR: Espresso & Filter

SCA SCORE: 88

MOKLAIR CLASSIFICATION: Grand Cru

TRACEABILITY: ALO Coffee, Huru Meda, Ethiopia

PRODUCER: Tamiru Tadesse

TASTING NOTES: Peach yogurt, cherry, blackberry and dark chocolate

BODY: Round

ACIDITY: Low to medium

PROCESS: Natural

VARIETY: 74158

HARVEST: 2026

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ALO coffee, Huru Meda, Ethiopia

In Bensa, in the Sidama region, Alo Coffee works with smallholder farmers to produce high-quality coffees, paying close attention to cherry selection and processing. Founded by Tamiru Tadesse and his wife Messi, the company came to prominence in 2021, when a lot from the village of Alo won Ethiopia’s Cup of Excellence. The award shone a spotlight on the potential of Bensa coffees and marked the beginning of a selection of lots recognised for their quality and expression of terroir.

This Huru Meda lot is made from the 74158 variety, developed by the Jimma Agricultural Research Center. Introduced in Ethiopia in 1971, 74158 was selected through research into coffee plants with desirable traits, including good disease resistance and promising agronomic characteristics. Today, it is associated with some particularly aromatic Ethiopian coffees.

Fermentation & Processing

Alo Coffee’s natural coffees begin with careful selection and sorting of the cherries to ensure even ripeness. The cherries are then spread in thin layers on raised drying beds and carefully monitored throughout the drying process. They first undergo a brief period of controlled anaerobic fermentation before being transferred to the drying beds, where they dry for approximately 18 to 21 days.

This process allows prolonged contact between the fruit and the bean, encouraging pronounced fruit character, sweetness and complexity while preserving the floral qualities typical of high-quality Ethiopian coffees.