Bona Zuria #0001 by Alo Coffee – Crystalline Flavor from the “Roof” of Sidama

In the contemporary world of specialty coffee, the emergence of Alo Coffee in 2020 was more than just the launch of a new brand; it marked a shift in cultivation philosophy within Ethiopia. The visionary behind this movement is Tamiru Tadesse, a native son of Bensa, Sidama, and a figure well-known to industry experts for his resounding victory at the prestigious Cup of Excellence (CoE).

Unlike traditional estates focused on scale, Tamiru built Alo Coffee upon a singular core philosophy: “Purity over Volume.” This mindset stems from the belief that the true value of Ethiopian coffee lies not in the number of bags exported, but in the ability to express the terroir’s characteristics with absolute clarity and integrity.

To realize this vision, Tamiru Tadesse chose a challenging path: taking coffee cultivation to new “frontiers.”

• Pioneering New Terroirs: Alo Coffee operates at extreme elevations – areas previously deemed too cold for coffee cultivation.
• Adapting to Climate Change: As global temperatures rise, these high-altitude plateaus have transformed into a new “Goldilocks zone.” They now allow for the creation of beans with extraordinary density and flavor complexity that lower elevations simply cannot replicate.

Alo Coffee goes beyond mere farming; they position themselves as a bridge between Heritage and Avant-Garde Science. From classic natural processing to experimental fermentation, every step at their station in Alo Kebele is meticulously controlled. The result is that every bean reaching the consumer is a work of art, crafted by both nature and human intellect.

In summary, the presence of Alo Coffee in the Bona Zuria #0001 lot is a guarantee of superior quality, sculpted by the hands of a champion who constantly yearns to push the boundaries of flavor.

To understand the distinction of this coffee, we must look higher than standard norms. The smallholder farms surrounding the Bona washing station are situated at an altitude range of 2,100 to 2,300 meters above sea level (masl). In the coffee world, this is considered the “roof” – the extreme limit where Arabica coffee can survive and thrive.

At this altitude, thin air and low temperatures create a unique biological stress on the coffee trees. The highland cold acts as a natural brake, slowing the maturation of the coffee cherries. Instead of ripening quickly, the cherries at Bona Zuria undergo an extended growth cycle – a state of “suspended time” – allowing them to accumulate maximum nutrient density and complex sugar structures.

The result of this rigorous conditioning is green coffee beans of superior density and complexity, rarely found at lower elevations.

However, elevation is not the only factor.

The soul of Bona Zuria #0001 also lies in its precious genetic heritage. This lot is a convergence of three renowned indigenous varieties: 74158, 74110, and 74112. Alo Coffee collaborates closely with smallholder outgrowers, transforming them into “guardians” of these heirloom varieties.

Specifically, the 74158 variety is favored here to highlight floral brightness and tropical fruit complexity – the signature brushstrokes of the Sidama region. The combination of extreme terroir and elite genetics creates a solid foundation of flavor, ready to explode through human processing.

In summary, at 2,300m, Bona Zuria #0001 is not just coffee; it is the crystallization of time, climate, and genetic legacy, setting the stage for a flavor structure that is both transparent and enduring.

To fully honor the purity of coffee grown at 2,300m, Tamiru Tadesse made a bold yet sophisticated decision: choosing the traditional Washed process for Bona Zuria #0001. While his reputation is often linked to complex anaerobic fermentation experiments, returning to the Washed method for this lot is a confident affirmation of the origin’s intrinsic quality.

At Alo Coffee, wet processing is not merely cleaning. It acts as a lens, filtering out the noise of external fermentation to let the “terroir” and “variety” speak their honest truth. This process shapes a “transparent” flavor structure, where the sharp acidity and elegance of the highlands are preserved intact.

The result is a sensory profile as radiant as meticulously polished crystal:

• Aroma: Upon contact, the olfactory senses are awakened by notes of Marigold. Neither overpowering nor aggressive, this floral scent carries a golden hue – light, elegant, and luxurious – evoking the sensation of a pristine morning in the Sidama mountains.
• Flavor: On the palate, Bona Zuria #0001 explodes with the juicy sweetness of Mandarin Orange. This is a refined, energetic sweetness, accurately reflecting the slow sugar accumulation caused by the freezing nights of Bona Zuria.
• Aftertaste & Acidity: The journey concludes with the surprise appearance of Lime. This acidity is not harsh, but sharp and “sparkling,” cleansing the palate and extending the finish, creating a strangely refreshing and awakening sensation.

In summary, Bona Zuria #0001 via the Washed process does not seek to clothe itself in elaborate flavor layers. Instead, it chooses to shine through the profound inner strength of the bean, delivering an experience of “crystalline purity” – something found only at the very edge of the sky.

The journey of Bona Zuria #0001 from the peaks of Sidama to XLIII Coffee is not just physical logistics; it is a resonance between philosophies seeking perfection. For the XLIII community, the Bona Zuria region is not unfamiliar; we have savored familiar notes from this land before. However, the arrival of Alo Coffee is like rediscovering an old friend through a completely new lens – sharper, more modern, and full of breakthroughs.

To ensure this lot retains its integrity while navigating Ethiopia’s complex logistics, XLIII Coffee opted for Indirect Trade through reputable export Crop to Cup. Although not physically at the farm like with some other lots, the commitment to fair value remains paramount. With a price of $1,027.82 per 60kg bag, XLIII Coffee affirms its respect for the labor of Tamiru Tadesse and the highland farming community. This price reflects the status of a “Competition-Worthy” lot, while helping sustain the motivation for pioneers daring to cultivate at risky but potential-filled altitudes.

When these beans arrive at our roastery, XLIII Coffee’s responsibility is to “disappear” to let the raw material take the stage. We apply an Extremely-light Roast profile. This is the optimal technique to preserve the “transparent” structure of Bona Zuria #0001. Any excessive heat intervention could obscure the elegant Marigold notes or dull the precious “sparkling” quality of the lime acidity. Ultra-light roasting is our absolute respect for nature and craftsmanship.

Touching the Limit of Purity…

Bona Zuria #0001 by Alo Coffee is not simply a delicious cup from Ethiopia. It is living proof that flavor horizons can always be expanded if one dares to step toward the “frontier” lands.

From the 2,300-meter altitude where time stands still, through the masterful processing hands of Tamiru Tadesse, to the respect-driven roasting of XLIII Coffee, everything creates a consistent flavor experience: Pure, Radiant, and Energetic. This is an invitation for those who wish to perceive the difference of Sidama at a completely new “altitude.”

Let Bona Zuria #0001 awaken your senses with the pristine chill and crystallized sweetness from the roof of the origin land.

1. What makes Alo Coffee different from other producers in Sidama?

Led by Tamiru Tadesse, Alo Coffee focuses on exploiting extreme elevation terroirs (up to 2,300m) and applies a “Purity over Volume” philosophy. They combine high-quality indigenous landraces with meticulous processing to create lots with superior purity and complexity.

2. How does the 2,300m altitude affect the flavor of Bona Zuria #0001?

At this altitude, low temperatures slow the ripening of coffee cherries, helping the beans concentrate sugars and organic acids. This creates beans with high density, deep sweetness, and more defined floral and fruit notes compared to lower-grown coffee.

3. Why does Bona Zuria #0001 have a “Lime” note?

The Lime note comes from the specific acidity of the 74158 variety grown at high altitudes and processed via the Washed method. This is a bright, sharp acidity that creates a clean and “sparkling” sensation, often found in the highest quality Ethiopian coffees.

4. What does the price of this lot reflect?

At $1,027.82 per 60kg bag, this is a Competition-Worthy lot. The price reflects the risk costs of farming at high altitudes, Alo Coffee’s rigorous selection process, and the fair commercial value XLIII Coffee commits to the producer.

5. Does the Ultra-light Roast method make the coffee sour?

No. Ultra-light roasting is designed to highlight the natural acidity (the pleasant fruit tartness) and floral aromatics of high-quality beans, not the sourness of underdevelopment. This method allows the drinker to fully perceive the original “personality” of the Bona Zuria region.