Ethiopia - Alo Village
Ethiopia - Alo Village
Ethiopia - Alo Village
Ethiopia - Alo Village
Ethiopia - Alo Village
Ethiopia - Alo Village
Ethiopia - Alo Village
Ethiopia - Alo Village
Ethiopia - Alo Village
Ethiopia - Alo Village

Ethiopia - Alo Village

195.00 Sale Save

blueberry jam, banana, mango, IPA, cream caramel finish

Weight 200 grams
Roast Profile Filter Roast

Producer: Alo Coffee
Location: Bensa, Sidama
Variety: 74158
Process: Natural, Anaerobic, Cascara Infused
Altitude: 2,410 masl
Crop Year: 2022

Tamiru Tadesse is a coffee supplier who has been in the coffee business for the last eight years. He works with about 200 farmers in Delo Kebele, Bensa zone of the Sidama region, and collects about 182,000 kilograms of red cherry from an estimated 80 hectares of land owned by the farmers. Tamiru processes anaerobic and natural coffee which are dried on raised beds with mesh wire. The coffee is sold on the international market, particularly China. However, he grew interested in reaching new market destinations to promote the unique flavors of Bensa coffee. “We participated in the CoE to promote the coffee our farmers grow, establish better market linkage, and improve the farmers’ income.”

Alo Coffee Export PLC is a specialty Coffee exporter from Ethiopia working to supply top quality micro lots of Natural, Anaerobic Natural and Honey Processed Coffee to the world market. Established in 2020, the organization has managed to cultivate a commendable reputation in the world market for the quality of the coffee produced in a fairly short amount of time. With growing clients in China, Japan, Europe, South Korea and now the Middle East, Alo Coffee is committed to provide quality coffee from Ethiopia to the world with excellent customer service.

Winner of multiple awards including the Ethiopia Cup of Excellence in 2021, the organization exports premium specialty coffee from its origin to the world. Their mission to produce high quality Ethiopian coffee, coupled with a dedication to quality control and commitment to service distinguishes Alo Coffee from everyone. They strive to connect clients to the origins of the coffee beans they purchase, thus creating an experience and a lasting relationship that goes beyond the cup. Hand in hand with thousands of coffee producing farmers, they work relentlessly to empower the producers to help them produce traceable high quality coffee.

The variety is 74158, named by Jimma Agricultural Research Centre (JARC), and introduced to Ethiopia in 1971 as a movement to test and select coffee trees that have good disease resistance for farmers to grow. The number signifies: 74 (years that the coffee seeds were collected) and 158 (varietal number).

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.


  • (like table salt; 27-32 clicks in Comandante MK4 and 17-20 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!