ALO VILLAGE MOSTO ANAEROBIC NATURAL — SIDAMA, ETHIOPIA

THE CUP

Lush, tropical, and intensely aromatic. This Mosto Anaerobic Natural 74158 from Alo Village opens with vivid yellow fruit and pineapple, unfolding into layers of golden kiwi, papaya, and sweet red berries. The texture is jammy and round, balanced by a lively bright acidity that adds precision and freshness. As the cup cools, its tropical depth meets a crystalline sweetness — a radiant, fruit-driven coffee that’s both complex and effortless.

THE ORIGIN

Producer: Tamiru Tadesse
Farm: Alo Village (Main Station)
Region: Bensa, Sidama, Ethiopia
Variety: 74158
Altitude: 2,400 masl
Process: Mosto Anaerobic Natural 96h
Harvest: December 2024 – January 2025

THE PRODUCER

Founded by Tamiru and Messi Tadesse, Alo Coffee is reshaping the future of Ethiopian specialty coffee. Based in the highlands of Bensa, Sidama, Alo’s work bridges innovation and tradition, driven by the belief that both coffee and the farmers who produce it deserve recognition and value.

Their journey began with a groundbreaking moment — Ethiopia’s Cup of Excellence 2021, where Alo’s debut lot won first place. This win didn’t just validate Tamiru’s meticulous methods; it sparked a movement of empowerment among local growers. Today, Alo Coffee continues to push boundaries, producing some of the most technically precise and expressive coffees in Ethiopia.

THE PROCESS

Cherries are hand-selected for perfect ripeness and uniformity, then placed into sealed blue tanks for 96 hours of anaerobic fermentation in mosto — a concentrated fruit starter from previous fermentations that enhances sweetness and complexity. The process is carefully temperature-controlled to ensure clarity and balance.

After fermentation, cherries are slow-dried on raised African beds for 28 days, turned hourly for even drying, and shaded during peak sunlight hours (12–3 PM) to prevent overheating. Once moisture stabilizes at 11–11.5%, the coffee is sealed in GrainPro bags for aromatic preservation and rested for at least 45 days before milling.

WHY WE LOVE IT

This lot embodies everything that makes Alo Coffee extraordinary — precision, purity, and power. The Mosto Anaerobic process intensifies fruit character without sacrificing clarity, creating a cup that’s vibrant, tropical, and beautifully balanced. Pineapple, kiwi, and papaya glide over a juicy red fruit finish — a dazzling expression of Sidama’s high-altitude terroir and Tamiru Tadesse’s boundary-pushing craft.

Flavour Notes: Pineapple, Golden Kiwi, Papaya, Watermelon, Strawberry

Net 200g

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.