Ethiopia Alo Fermentation Study

Experience two distinct expressions of the same remarkable Ethiopian coffee from producer Tamiru Tadesse of Alo Coffee in Sidama. Taste them side by side and discover how processing alone can shape two completely different coffee experiences, all from the same producer, harvest, and terroir. Alo Anaerobic Hybrid Washed A carefully controlled 72-hour anaerobic fermentation followed by washing creates a vibrant, fruit-forward cup with notes of white grape, peach, ripe berries, honeydew, and lemon citrus. Juicy, playful, and layered. Alo Zero Fermentation Washed After depulping, the coffee skips fermentation entirely and is washed immediately before drying. The result is a remarkably transparent cup with bergamot, jasmine, key lime, white tea, apricot, and mint. Floral, elegant, and strikingly precise.