Expanded view of Goût & Co - Alo Coffee-Godicho 74112&74158 Natural | Ethiopia
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Alo Coffee-Godicho 74112&74158 Natural | Ethiopia
£19.00
- Black Tea, Dried Berries, Muscat Grape, Roselle
Additional information
Coffee Details
- Country of Origin
- Ethiopia
- Region
- Sidama
- Varietal
- 74158, 74112
- Process
- Natural
- Roast Level
- Ultra-Light
- Farm
- Alo Safo
- Altitude
- 2100-2300 masl
Rest guidance
What to expect
In the cup you can find
Black Tea, Dried Berries, Muscat Grape, Roselle
Overall profile
Aromatic and layered, roselle & muscat grape lead, with dried berry sweetness through the middle & a tea like structure.
Sensory profile
- Acidity
- 2/5
- Body
- 3/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 3/5
About Goût & Co
Founded in Chengdu in 2020, Goût & Co is a micro-roastery led by former robotics engineer Tong Zhang. Its ultra-light roasting is tailored to each coffee’s density, origin and natural character. Carefully selected microlots form a varied collection, with precise roast profiles designed to reveal the flavour of...
Roaster notes
Ethiopia — Tamiru Tadesse & Messi Alo Coffee Godicho Station 74112 & 74158 (Natural)
Tastes Like — 🌺 Roselle • 🍇 Muscat Grape • 🍇 Dried Berries • 🍵 Black Tea
DETAILS
- Producers: Tamiru Tadesse & Messi
- Station: Alo Coffee, Godicho
- Region: Bensa, Sidama, Ethiopia
- Varietal: 74112 & 74158
- Process: Natural, 72h Whole-Fruit Fermentation
- Elevation: 2,100–2,200 masl
- Crop: Picked January 2026, arrived April 2026
INTRO
From Alo Coffee's Godicho station in Bensa, Sidama: a natural built on a 72-hour whole-fruit fermentation and slow shade drying. Roselle and muscat grape lead, with dried berry sweetness and a black tea structure. In the cup: roselle, muscat grape, dried berries, and black tea.
THE PRODUCER
Alo Coffee was founded by Tamiru and his wife Messi. Tamiru, a long-time veteran of the coffee industry, was deeply aware of the unfair pricing and undervaluation farmers endure. Ethiopia's inaugural Cup of Excellence in 2020 inspired them to start their venture, and in 2021 their specialty coffee from their hometown village of Alo claimed the national championship at its very first competition entry, cementing their vision to create world-class Sidamo specialty coffee.
THE PROCESS
Uniformly ripe cherries arrive at the station and are meticulously sorted before being loaded into fermentation tanks for 72 hours of whole-fruit fermentation under controlled conditions, with skin and mucilage kept fully intact. Afterwards, the cherries are pulped with water and thoroughly rinsed to remove all residual mucilage. The coffee then moves to African raised beds for roughly 26 days of slow shade drying, turned periodically for even moisture loss until it reaches 10–11%.
The 72-hour intact whole-fruit fermentation followed by 26 days of slow shade drying is the defining combination. It's what builds the roselle and muscat grape character behind this cup.
THE CUP
Aromatic and layered: roselle and muscat grape lead, with dried berry sweetness through the middle and a black tea structure on the finish.
Flavour Notes
🌺 Roselle 🍇 Muscat Grape 🍇 Dried Berries 🍵 Black Tea
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