ETHIOPIA | Tamiru Tadesse Alo Berry

■ FLAVOR COMMENT

Overlaid with floral aromas of bergamot and jasmine, you'll find flavors of muscat grapes and tropical fruits. Depending on the temperature, a complex array of fruit elements such as melon, yellow peach, and lychee emerge. The liquid has a smooth, bright, and elegant sweetness reminiscent of honey, and a pleasant viscosity characteristic of the honey process.

■ FLAVOR NOTE

Bergamot, Melon, Honey, Complex ■ INFORMATION

Producer Tamiru Tadesse is the owner of ALO COFFEE. Despite his young age, he is one of the top coffee producers in Ethiopia, having simultaneously won first and fifth place in the Cup of Excellence held in 2021.

ALO COFFEE is also trying its hand at the honey process. The honey process, which we will introduce here, is a processing method that has developed mainly in Central and South America, and is positioned between the washed and natural processes. It is widely used in Costa Rica, Honduras, El Salvador, and other countries, and by drying the coffee while partially leaving the mucilage (mucus) after removing the pulp, it creates a flavor rich in sweetness and texture. On the other hand, in Ethiopia, washed or natural processes are traditionally dominant, and the honey process itself is rare, with delicate styles such as the white honey process being almost nonexistent.
Within this context, ALO COFFEE leverages the knowledge gained through interactions with top producers worldwide to introduce equipment in Ethiopia that enables high-precision processing. They are committed to balancing quality improvement with environmental considerations, aiming to realize diverse processing styles.

At ALO COFFEE, we use a Penagos pulping machine. This machine allows for precise adjustment of the mucilage removal rate, enabling us to perform a variety of honey processes, including red honey, yellow honey, and white honey.
Furthermore, the washed process can be carried out without using fermentation tanks, offering significant advantages in terms of efficiency and precision compared to conventional refining processes. These advanced facilities enable more stable quality control while minimizing environmental impact.
ALO COFFEE aims to maximize the potential of Ethiopian coffee through these innovative processing techniques.

Country of origin / Ethiopia
Production area: Sidama Bensa, Alo Village
Producer: ALO COFFEE
Variety/74158
Refining method / White Honey
Crop / 2024/25
Roast level: Light Roast