Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: peach, raspberry, muscat

Origin Details

Region: West Arsi, Oromia, Ethiopia
Elevation: 2160-2380masl
Producer: Tamiru Tadesse, Alo Coffee
Process: Natural
Variety: Heirloom

ABOUT THIS COFFEE AND PRODUCER

From Alo Coffee:

Alo Coffee was born from a dream—and a leap of faith. For years, former university teacher and electrical engineer Tamiru worked in coffee, witnessing firsthand the challenges of an industry where quality was often overlooked and producers were struggling. Despite his experience, the frustrations of unfair pricing and undervalued labor left him hesitant to start his own venture. That changed in 2020, when Ethiopia held its first-ever Cup of Excellence (CoE) competition, a revelation that proved exceptional coffee could be celebrated and rewarded. Together with his wife, Messi, Tamiru set out with a singular mission: to prove that Sidama’s finest coffees could stand among the world’s best. In 2021, against all odds, their very first submission—a meticulously processed lot from their home village of Alo in Bensa—won Ethiopia’s Cup of Excellence, cementing their belief that dedication, not just tradition, shapes greatness.

This coffee is a classic natural process that showcases the terroir and dedication to purity of the farms in Alo Coffee’s West Arsi Nensebo region.

WHY WE SELECTED THIS COFFEE

This release comes from another one of Alo Coffee’s ultra–high-altitude stations—our first opportunity to feature the Worku Station. The team delivered an impeccable harvest and a clean, confident natural process that shows clearly in the cup.

It carries the familiar hallmarks of Alo’s naturals: bright red raspberry and a creamy body. But this lot brings something new, leading with distinct sweet peach notes that add a layer of gentle, engaging complexity. As it cools, we taste muscat grape and some effervescent florals, all wrapped in a profile that stays firmly ripe and fruit-forward.

A thoughtful expression of place and process, and a welcome new perspective from Alo’s Worku Station.