Alo Coffee

Instead of relying solely on traditional sun-drying methods, Alo Coffee develops a controlled drying protocol designed to minimize risks caused by environmental fluctuations. In the first stage, coffee is shade-dried, allowing moisture reduction to occur gently and evenly. Limiting direct sunlight helps preserve bean structure while enabling biochemical reactions within the cherries to continue, contributing to a more balanced and stable flavor profile.

Once the coffee reaches the appropriate moisture level, it is transferred to the Light-Deprived Environment (LDE) drying system – an enclosed space with limited light exposure and tightly controlled airflow and temperature. In this environment, drying progresses slowly and consistently, helping preserve volatile aromatic compounds while enhancing clarity and depth in the cup profile.

Alongside preserving traditional processing methods, Alo Coffee continuously experiments with innovative approaches to fully unlock the potential of Natural coffees. Through research and refinement of controlled drying techniques, the farm introduces two distinctive processing methods: Moon-Shadow Natural and Lunar Natural.

In both processes, carefully selected ripe cherries are shade-dried until reaching approximately 20% moisture before being transferred into the LDE environment for a 57-day drying period. For Lunar Natural, an additional sealed resting stage inside GrainPro bags for 72 hours is applied before entering LDE, encouraging controlled enzymatic activity. Moon-Shadow Natural typically delivers deep sweetness and layered flavor complexity, while Lunar Natural produces a velvety texture with concentrated complexity, clearly reflecting Alo Coffee’s meticulous and patient processing philosophy.

The year 2020 marked a pivotal moment for Ethiopia’s coffee industry when the Cup of Excellence competition was first introduced, creating an international platform to celebrate the country’s finest coffees. The event not only transformed perceptions of Ethiopian coffee value but also became a powerful source of inspiration for Tamiru Tadesse. Realizing that exceptional quality could be properly recognized and rewarded, he and his wife embarked on a clear mission: to prove that carefully selected coffees from Sidama could stand among the world’s finest.

Just one year later, that dedication delivered remarkable results. In 2021, the very first lot submitted by Alo Coffee, meticulously processed from their home village of Alo in Bensa won Ethiopia’s Cup of Excellence. This achievement not only confirmed the farm’s processing expertise and quality control capability but also reinforced the belief that dedication, innovation, and investment in production methods can create value beyond traditional boundaries. The award became a crucial milestone, laying the foundation for Alo Coffee’s continued pursuit of the highest quality standards.

Our decision to partner with Alo Coffee stems from a shared perspective on the true value of specialty coffee. XLIII Coffee prioritizes producers who view quality as the result of rigorous research, respect for terroir, and long-term investment in production processes. Alo Coffee embodies this philosophy by focusing on high-altitude cultivation, willingly embracing yield challenges to pursue distinctive flavor development. This approach demonstrates a deep understanding of agronomy and processing science while reflecting a development mindset centered on sustainability rather than short-term productivity goals.

Beyond technical expertise, we also recognize in Alo Coffee a shared vision for building a transparent and responsible coffee value chain. Both parties aim to create strong connections between farmers, processors, and roasters, thereby elevating the value of each coffee lot from the very beginning of cultivation. This alignment forms a solid foundation for collaboration, where coffee serves as a bridge to promote sustainability, transparency, and respect for origin.