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Terraform Coffee Roasters - ALO TF3 Anaerobic Natural 74158 | Ethiopia

Expanded view of Terraform Coffee Roasters - ALO TF3 Anaerobic Natural 74158 | Ethiopia

Terraform Coffee Roasters - ALO TF3 Anaerobic Natural 74158 | Ethiopia
Terraform Coffee Roasters

ALO TF3 Anaerobic Natural 74158 | Ethiopia

£18.95

  • Bayberry, Pineapple, Purple Grape
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidamo
Varietal
74158
Process
Natural
Roast Level
Ultra-Light
Producer
ALO
Altitude
2450 masl

Rest guidance

Recommended rest: 4 weeks from roast.

Based on Sigma’s recommendation.

What to expect

In the cup you can find

Bayberry, Pineapple, Purple Grape

Overall profile

Fruit-forward and layered: purple grape leads, with pineapple through the middle and bayberry on the finish.

Sensory profile

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

About Terraform Coffee Roasters

Founded in Shanghai in 2019, Terraform Coffee Roasters is a prominent Chinese specialty coffee roastery known for its focus on light, ultra-clean roast profiles and high transparency. The roastery places a strong emphasis on classic washed processing, aiming to showcase delicate florality, vibrant fruit structure, and distinct terroir. 

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Roaster notes

Ethiopia — ALO 74158 "TF3" Terraform Custom Lot (Pre-Anaerobic Natural, Slow Drying)

Tastes Like — 🍇 Purple Grape • 🍍 Pineapple • 🫐 Bayberry

DETAILS

  • Producer: ALO (Alo Coffee, est. 2020)
  • Lot: TF3, Main Station (Terraform with ALO 2026)
  • Region: Sidamo, Ethiopia
  • Varietal: 74158
  • Process: Anaerobic Natural (pre-anaerobic, slow drying)
  • Altitude: 2,450 masl
  • Harvest: February 2026

INTRO
A specially customised lot made with ALO for Terraform's 2026 collaboration: a pre-anaerobic natural with slow drying. In the cup: purple grape, pineapple, and bayberry.

THE PRODUCER
Alo Coffee was founded in 2020 and quickly gained worldwide recognition for its high-quality production, winning first place in the 2021 Ethiopia Cup of Excellence.

THE PROCESS
After flotation, the cherries were sealed in GrainPro bags and fermented in a low-temperature water tank for 96 hours. During drying, the coffee is kept entirely out of sunlight and repeatedly turned on raised beds, with low-temperature resting in sealed GrainPro bags, until it reaches the target moisture. The entire process takes about 15 days.

The 96-hour cold anaerobic ferment followed by a sun-free 15-day slow dry is the defining combination. It builds the purple grape and pineapple fruit while keeping the cup structured.

THE CUP
Fruit-forward and layered: purple grape leads, with pineapple through the middle and bayberry on the finish.

Flavour Notes
🍇 Purple Grape 🍍 Pineapple 🫐 Bayberry

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Country of Origin

Ethiopia, Africa

In this coffee

Fruit-forward and layered: purple grape leads, with pineapple through the middle and bayberry on the finish.

  • Bayberry
  • Pineapple
  • Purple Grape

This lot’s process 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

Natural

In this coffee

Fruit-forward and layered: purple grape leads, with pineapple through the middle and bayberry on the finish.

  • Bayberry
  • Pineapple
  • Purple Grape

This lot’s process Anaerobic

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Fruit-forward and layered: purple grape leads, with pineapple through the middle and bayberry on the finish.

  • Bayberry
  • Pineapple
  • Purple Grape

This lot’s process 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
  • Sidamo
  • 2450 masl
  • Natural

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.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

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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