4 products
Sort by:
4 products
Origin: Ethiopia
Region: Nensebo Woreda, West Arsi
Station: Nensebo Debo
Producer: Tamiru Tadesse
Altitude: 2250-2300 masl
Variety: 74158
Crop: Picked in Jan.2026 / Arrived in May 2026 by air
Process: Natural
About farm: This coffee lot comes from the Nensebo Debo Station in Nensebo Town, West Arsi, Ethiopia, produced by ALO Coffee. The brand’s founder, Tamiru, once worked as a university lecturer and engineer. Inspired by how the Ethiopia Cup of Excellence (CoE) transformed coffee producers’ lives, he founded ALO Coffee with his wife Messi, aiming to showcase the potential of high-altitude Sidama terroir to the world.
ALO village was long overlooked by the market due to its extreme altitude and small cherry size, but Tamiru believed high altitude unlocks more complex, pure flavors. In 2021, ALO Coffee won both 1st and 5th place in the Ethiopia CoE, reshaping the industry’s perception of the region’s potential. This lot uses the natural process: fresh cherries are slowly dried on African raised beds for approximately 22 days to highlight its signature floral notes, tropical fruit sweetness, and delicate tea-like body.
Origin: Ethiopia
Region: Deri, Hambela, Guji
Station: Faysel Abdosh Project
Altitude: 2350-2400 masl
Variety: 74110 & 74158
Crop: Picked in Dec.2025-Feb.2026 / Arrived in Mar.-Apr.2026 by air
Process: Triple Fermentation Washed
The Faysel Abdosh Project Processing Station is located in Deri Village, Deri Qidame City, Hambela Woreda, Guji Zone, Ethiopia, adjacent to the Dim Alkibich River.
Triple Fermentation Washed Process:
Selective Harvest: Only coffee cherries at peak ripeness are picked, with a ratio of 90% fully ripe cherries and 10% overripe cherries. A flotation tank is then used to remove low-density defects, ensuring uniform cherry size before processing.
Stage 1 (Initial Fermentation): The fresh cherries undergo 24 hours of anaerobic fermentation.
Stage 2 (Post-Depulping Fermentation): After washing and depulping, a 12-hour dry fermentation is carried out until the pH value of the pectin mucilage reaches 4.0-4.3.
Stage 3 (Extended Fermentation): A fixed amount of cold water is added for a 12-hour extended fermentation, with the final pH value reaching 3.8-4.0. After fermentation, the coffee is gently stirred, drained, and transferred to drying beds.
Drying Protocol: To ensure the high quality and integrity of the coffee, the following drying methods are implemented:
Substrate Selection: Drying is carried out on raised African drying beds.
Environmental Control: To prevent rapid dehydration and surface cracking, strict airflow control is maintained. Drying is conducted at a stable solar temperature range of 23-25°C to ensure an even water loss process.
Origin: Ethiopia
Region: Bura, Sidama
Station: Gara Agena
Altitude: 2100-2300 masl
Variety: 74110 & 74158
Crop: Picked in Dec.2025-Feb.2026 / Arrived in Mar.-Apr.2026 by air
Process: Washed
Gara Agena is located in Haisa Olocho Village, Sidama State, Ethiopia, near the Geta River. The surrounding area has an altitude of 2100-2300 masl, mainly planting 74110 and 74158 varieties. The station is owned and managed by Testi Coffee. By establishing washing stations in areas with good growing conditions and paying a premium for well-harvested coffee cherries, Testi ensures that the coffee cherries they receive are of extremely high quality, thus producing coffee with outstanding sweetness, complexity and uniqueness from here. Around 450 farmers deliver their coffee cherries to Gara Agena for processing. The coffee is carefully hand-sorted and graded, and the healthiest, ripest cherries are carefully dried on raised beds.
About process:
Washed Process: The fresh cherries are pulped and washed within 6-8 hours after harvesting from the tree to prevent further natural fermentation. The coffee is then fermented in fermentation tanks for 36-48 hours to further remove pectin mucilage. Next, it is washed in water tanks until the water becomes clear and transparent, indicating that all mucilage has been completely removed. After fermentation and washing, the parchment coffee beans are placed on African raised drying beds under shade nets, and dried for 5-7 days depending on weather conditions. When the moisture content reaches 11% to 12%, they are transferred to the warehouse for storage.
Origin: Ethiopia
Region: Arbegona, Sidama
Station: Muntasha
Producer: Legesse Botasa (2022 CoE 1st)
Altitude: 2150-2400 masl
Variety: 74158
Crop: Picked in Jan.2026 / Arrived in May 2026 by air
Process: Natural
About farm: Mullugeta Muntasha partners with local smallholder farmers to operate this unique processing station, with farm altitudes ranging from 2150 to 2400 masl. Born in Bursa Village—a region that only recently began coffee cultivation—Mullugeta started his career as a coffee cherry picker in Arsi. After years of experience, he returned to his hometown and founded his own mill, Dawencho, in 2021. That same year, he won 2nd place in the Cup of Excellence (CoE) under the Dawencho cooperative name and 6th place under his own name. In 2022, four of his lots ranked in the CoE top 10, including the 1st place winner by Legesse Botasa, his brother-in-law and collaborator.