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Goût & Co

Alo Safo 74158 24h Spring Cold Anaerobic Natural | Ethiopia

£28.00

  • Fig, Blueberry, Nectarine, Purple Floral
Size
Roast Date

Only 1 left!

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
74158
Process
Anaerobic
Roast Level
Light
Producer
Tamiru Tadesse & Messi
Farm
Alo Safo
Altitude
2380-2600 masl

What to expect

In the cup you can find

Fig, Blueberry, Nectarine, Purple Floral

Overall profile

Bright, sweet and floral

Sensory profile

Acidity
2/5
Body
2/5
Sweetness
4/5
Funk
2/3
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...

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Roaster notes


Ethiopia — Tamiru Tadesse & Messi Alo Safo 74158 (24h Spring Cold Anaerobic Natural)

Tastes Like — 💜 Purple Floral • 🍑 Nectarine • 🫐 Blueberry • 🌰 Fig

DETAILS

  • Producers: Tamiru Tadesse & Messi
  • Station: Alo Safo (Alo main station)
  • Region: Bensa, Sidama, Ethiopia
  • Varietal: 74158
  • Process: 24h Spring Cold Anaerobic Natural
  • Altitude: 2,380–2,600 masl

INTRO From Tamiru Tadesse and his wife Messi at Alo Safo, in Bensa, Sidama — a vivid, layered natural from a couple who've become one of the region's most decorated new producers. Purple floral aromatics lead into nectarine and blueberry, with a rich fig sweetness underneath. In the cup: purple floral, nectarine, blueberry, and fig.

THE PRODUCER Tamiru founded Alo Coffee with his wife Messi, driven by years of witnessing unfair pricing and undervaluation faced by local farmers. Inspired by Ethiopia's first Cup of Excellence in 2020, the couple launched their own coffee business — and just a year later, their coffee from hometown Alo Village won the national Cup of Excellence championship, cementing their commitment to producing world-class specialty coffee from Sidama.

THE PROCESS The 24h Spring Cold Anaerobic Natural process at Alo Safo involves:

🍒 Hand-selection — fresh, ripe cherries selected and sealed inside fermentation tanks ❄️ Cold anaerobic fermentation — submerged in cold spring water for 24 hours of indirect, low-temperature fermentation ☀️ Raised-bed drying — spread in a single layer on shaded, well-ventilated raised beds, turned regularly for even dehydration 🏚️ Extended rest — dried over 30+ days before the parchment coffee moves to resting warehouses

The cold spring water fermentation is the defining step — its low, controlled temperature slows fermentation down, building the purple floral and blueberry complexity without the heavier, riper notes a warmer anaerobic process would produce.

THE CUP Vivid and complex — purple floral aromatics up front, nectarine and blueberry through the middle, and a rich fig sweetness on the finish. A standout from a producer whose meteoric rise reflects the quality in the cup.

Flavour Notes 💜 Purple Floral 🍑 Nectarine 🫐 Blueberry 🌰 Fig

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Country of Origin

Ethiopia, Africa

In this coffee

Bright, sweet and floral

  • Fig
  • Blueberry
  • Nectarine
  • Purple Floral

This lot’s process Decrease quantity for Ethiopia Alo Safo 74158 24h Spring Cold Anaerobic

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Anaerobic

In this coffee

Bright, sweet and floral

  • Fig
  • Blueberry
  • Nectarine
  • Purple Floral

This lot’s process Decrease quantity for Ethiopia Alo Safo 74158 24h Spring Cold Anaerobic

How it works The coffee ferments in a closed, oxygen-limited vessel, either as a whole cherry or after pulping. Anaerobic describes the atmosphere, not one fixed recipe.

Typical influence These coffees are often described as rich and aromatic, with fruit, spice, layered sweetness or a fuller texture. Results can range from clean to distinctly funky.

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Coffee Variety

In this coffee

Bright, sweet and floral

  • Fig
  • Blueberry
  • Nectarine
  • Purple Floral

This lot’s process Decrease quantity for Ethiopia Alo Safo 74158 24h Spring Cold Anaerobic

About this variety

JARC 74158 can produce a floral, bright and clean cup. Citrus, stone fruit and tea-like qualities are useful reference points, with process having a major effect.

Why this one is different
  • Ethiopia
  • Sidama
  • 2380-2600 masl
  • Anaerobic

Ethiopian 74158 can be beautifully floral and fruit-led. The reviewed washed lots show citrus, peach, blossom and tea-like clarity; naturals deepen into berries, cherry and tropical fruit; honey processing adds jammy sweetness and perfume. Most examples come from very high farms in Sidama, so both elevation and process are central to how each one tastes.

Anaerobic describes an oxygen-limited environment, not one fixed recipe or flavour. This coffee’s own tasting notes are more useful than a general variety stereotype.

A little background

74158 is one of Ethiopia's numbered coffee selections associated with the country's agricultural research system. In the reviewed range it appears across Bensa and Arbegona in Sidama, under washed, natural, honey and anaerobic honey processing, which gives a useful view of how responsive it is to different methods.

Identification note Some listings pair 74158 with the local name Kurume or Krume. Ethiopian variety naming can combine research selections and local names, so this context preserves the supplied wording without claiming every use is botanically interchangeable.

Classification Ethiopian selection

Technical lineage An Ethiopian numbered selection associated with JARC, the Jimma Agricultural Research Center. This context does not equate the number with every coffee sold under the broader Kurume or Krume name.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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