Alo Hatessa Mini Station - Anaerobic Natural 74158 | Ethiopia

Ethiopia — Tamiru Tadesse Alo Coffee Hatessa Mini Station 74158 (Anaerobic Natural)

Tastes Like — 🍇 Grape • 🍒 Cherry • 🍯 Candied Date • 🍷 Syrah

DETAILS

• Producer: Tamiru Tadesse, Alo Coffee
• Farm: Hatessa Mini Station (smallholder farmers)
• Region: Hatessa Village, Sidama, Ethiopia
• Varietal: 74158
• Process: Anaerobic Natural
• Altitude: 2320–2460 masl
• Size: 8oz / 227g

INTRO

From the highland village of Hatessa in Bensa, this micro-lot is produced in very limited quantity—just 5 to 8 tonnes of natural coffee are processed at this small, dedicated station each year, all sourced from nearby smallholder farmers. Anaerobic fermentation experiments are still relatively uncommon in Ethiopia, and this coffee reflects some of the latest exploration in that direction. Rather than dramatically changing the character of the coffee, the process adds dimension and turns up the volume on the fruit qualities. The first impression is direct and vibrant—fresh grape and cherry come through immediately. As it opens up, a candied date sweetness develops, lingering and almost confectionary. The finish brings everything together with a jammy, earthy wine quality reminiscent of Syrah.

THE PRODUCER

Tamiru Tadesse operates Alo Coffee, a specialty coffee processing project in Sidama, Ethiopia. His 2021 Cup of Excellence first-place win enlarged opportunities for Bensa smallholder coffee growers to prosper. Born in Sidama Bensa, Tamiru saw the great disconnect between the exceptional flavours and high cup quality potential of his hometown's coffees and the way these were being undervalued across the market. The Hatessa Mini Station represents his commitment to producing small-volume, meticulously processed micro-lots that showcase the potential of high-altitude Ethiopian coffees through experimental processing methods.

THE PROCESS

The Anaerobic Natural process at Hatessa Mini Station involves careful, multi-stage handling:

• 🍒 Selection — Ripe cherries meticulously handpicked for uniformity
• 🫙 Anaerobic Fermentation — 72 hours in sealed blue plastic tanks in cool environment
• ☀️ Raised Bed Drying — 25 days on African raised beds with hourly turning
• 🌞 Sun Protection — Beds covered during peak sunlight (12–3 PM) to prevent overheating
• 💧 Moisture Target — Dried to 11–11.5% moisture
• 🛡️ Storage — Sealed in GrainPro bags, then traditional jute bags
• ⏳ Resting — Minimum 45 days before dry milling

This slow and controlled fermentation allows the coffee's delicate complexity to emerge with clarity and balance.

THE CUP

Direct and vibrant—fresh grape and cherry come through immediately. As it opens up, candied date sweetness develops, lingering and almost confectionary. The finish brings everything together with a jammy, earthy wine quality reminiscent of Syrah, adding depth and complexity to the brighter fruit notes. A distinctive profile for those drawn to punchy berry and grape flavours.

Flavour Notes

• 🍇 Grape
• 🍒 Cherry
• 🍯 Candied Date
• 🍷 Syrah

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.