Ethiopia Alo Anaerobic Washed | Bensa Sidama (Single Origin Filter)

Ethiopia Alo Anaerobic Washed | Bensa Sidama (Single Origin Filter)

ROAST: Filter Roast

PROCESS: Anaerobic Washed

REGION: Bensa Sidama

ELEVATION: 2100-2550

VARIETAL: Jarc 74158

CUP: Floral, White Peach, Apricot, Lemon

Grown in the highlands surrounding Bombe village in Bensa, Sidama, this Ethiopian coffee reflects producer Tamiru Tadesse’s meticulous, quality-driven approach. The JARC 74158 variety is processed using a zero-fermentation washed method. After sorting, ripe cherries are pulped and mechanically washed without fermentation, preserving clarity and the pure expression of their terroir. The beans are dried on raised African beds for 12 days, turned every hour and protected from the intense midday sun. At approximately 11% moisture, they are rested to stabilise their delicate aromatics before export.

In the cup, elegant floral aromas lead into juicy white peach and the soft, honeyed character of ripe apricot. Bright lemon acidity brings definition and energy while complementing the coffee’s delicate structure. The result is a beautifully clean and balanced filter coffee: floral, luminous and tea-like, with refined sweetness and a long, refreshing finish.

Before founding Alo Coffee with his wife, Messi, Tamiru Tadesse worked as an electrical engineer, university lecturer and coffee professional. His experience revealed how often the extraordinary quality of his home region was undervalued and how many producers struggled to receive fair recognition. Inspired by Ethiopia’s first Cup of Excellence, Tamiru and Messi established Alo Coffee to demonstrate that Sidama’s coffees could stand among the world’s finest.

Their belief was confirmed in 2021, when Alo Coffee’s first competition submission—a separate lot from their home village of Alo—won the Ethiopia Cup of Excellence with a score of 90.60. Alo Coffee has since developed a network of carefully managed processing stations across Sidama and West Arsi. Alo Bombe carries the same philosophy: precise processing, respect for origin and an unwavering belief in Ethiopian coffee.