Exploring New Dimensions of Ethiopian Coffee

ALO Coffee was born from a dream to honor Ethiopian coffee through quality and innovation. After years in the industry, Tamiru—a former teacher and engineer—saw its potential and challenges. Inspired by the 2020 Cup of Excellence, he and his wife, Messi, founded ALO to share Sidama’s finest with the world.

The journey began with a small lot from their home village of Alo, in Bensa, which won Ethiopia’s Cup of Excellence in 2021.That experience strengthened the commitment to producing coffees that express purity, care, and craftsmanship. Today, ALO Coffee operates high-end processing stations across Sidama (Bensa, Bona, Burra) and West Arsi Nensebo.

ALO Coffee embraces the low-yield challenge that comes with high-altitude coffees, knowing it leads to exceptional quality. It has shared this vision with farmers, encouraging them to focus on high-altitude cultivation and helping uncover the hidden jewel of these coffees. ALO Coffee remains committed to premium lots grown at altitude, a pursuit that reflects both respect for the land and dedication to excellence.

Methods of Drying

At ALO, drying is treated as a crucial stage in flavor development, not just moisture removal. We use two complementary methods: initial shade drying and Light-Deprived Environment (LDE) drying. Shade drying allows for a gentle start, protecting cherries or parchment from harsh sun exposure while encouraging gradual moisture loss. Once the coffee reaches a target moisture level, it is transferred to the LDE — a fully enclosed, dark space with controlled airflow and temperature. This slow, light-free finish preserves delicate aromatics, stabilizes acidity, and enhances sweetness, resulting in coffees with refined structure and lasting clarity. Together, these drying stages form the backbone of our processing philosophy: patient, precise, and protective of origin.

Natural Process

To reflect our evolving approach to naturals, ALO is showcasing two unique processes Moon- Shadow and Lunar Natural.

Moon-Shadow Natural: Uniformly selected ripe cherries are dried under shade until they reach 20% moisture. They are then moved into a Light-Deprived Environment (LDE) with controlled ventilation. Over 57 days, the coffee slowly matures and dries in darkness, reaching a final moisture content of 11%. This process fosters deep sweetness, refined acidity, and layered complexity for an elegant, expressive cup.

Lunar Natural Process: Ripe cherries are shade-dried to 20% moisture, then sealed in GrainPro bags for 72 hours—a resting phase that encourages subtle enzymatic activity with minimal fermentation. Afterward, the coffee undergoes a 57-day drying period in Light-Deprived Environment (LDE), resulting in a velvety texture and concentrated complexity that reflect the extraordinary patience behind the process.

Washed

1/4

Natural Process

To reflect our evolving approach to naturals, ALO is showcasing two unique processes Moon- Shadow and Lunar Natural.

Washed

1/4

Natural Process

To reflect our evolving approach to naturals, ALO is showcasing two unique processes Moon- Shadow and Lunar Natural.

Washed

1/4

From Peak to Cup: Our Distinct Lots

From Peak to Cup:
Our Distinct Lots

20 lots will be grouped into three categories—Cloud Harvest, Craft Reserves, and Origin Essence. Cloud Harvest showcases coffees grown at the highest elevations ever recorded in Ethiopia, where rare beans with distinct flavors are created. Craft Reserves represents bold, creative, and boundary-pushing lots that embody Alo’s spirit. Finally, Origin Essence captures the true soul and character of origin.