Expanded view of Goût & Co - Alo Safo 74158 24h Spring Cold Anaerobic Natural | Ethiopia
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Alo Safo 74158 24h Spring Cold Anaerobic Natural | Ethiopia
£28.00
- Fig, Blueberry, Nectarine, Purple Floral
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...
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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