Alo Dark Room [Natural lot #27]

36,90 €

Ethiopia

Tasting notes:Honey - Jasmine - Citrus - White Grape - Mandarin

This exceptional lot comes from the Sidama highlands, Bensa, at an altitude of 2,442 m, where producer Tamiru Tadesse grows coffee beans of remarkable quality.

The cherries are harvested when fully ripe and then carefully sorted to ensure perfect consistency before entering an innovative process: the Dark Room Natural.

The cherries are first dried in the shade until they reach approximately 20% moisture content. They are then transferred to dark, climate-controlled rooms, an environment designed for extremely slow and uniform drying. For 57 days, the coffee matures in the dark before stabilizing at a final moisture content of 11%.

This process allows the beans to develop a deep sweetness, refined acidity, and a rich and nuanced aromatic complexity, resulting in an elegant, expressive, and perfectly balanced cup.

In the cup, there are sweet honey and floral notes of jasmine, citrus acidity, and hints of white grape and mandarin orange, all carried by a rich body that enhances the coffee's balance and deliciousness.

Producer	Tamiru Tadesse
Variety	JARC 74158
Process	Dark Room Natural
Score	89
Roasting	filter

TASTING NOTES

Honey - Jasmine - Citrus - White Grape - Mandarin

AcidityMedium

BodySilky

RoastingLight

Harvest2025

ALO COFFEE

Alo, producer of award-winning Ethiopian specialty coffee, grown at altitude and crafted with care.

Alo Coffee was born of a dream and a real leap into the unknown. For years, Tamiru, a former university teacher and electrical engineer, worked in the coffee industry. He observed at close quarters the difficulties of a sector where quality was too often neglected and producers struggled to be fairly remunerated. Despite his experience, the injustices of low prices and undervalued labor long dissuaded him from launching his own venture.

That all changed in 2020, when Ethiopia organized its first Cup of Excellence. The event was a revelation: it proved that exceptional coffee could be celebrated and rewarded. Alongside his wife Messi, Tamiru then set himself a clear mission: to demonstrate that Sidama's coffees could compete with the best in the world.

In 2021, against all the odds, their very first entry, a batch carefully prepared in their home village of Alo in Bensa, won Ethiopia's Cup of Excellence. This success confirmed their conviction that it's not just tradition, but passion and rigor that forge excellence.

Today, Alo Coffee remains driven by the same ambition: to offer Ethiopia's finest coffees, to defy expectations, to honor the growers who make it all possible, and to share the unexplored potential of Ethiopian coffee with the world.