{"title":"Ethiopia - Alo Coffee","description":null,"products":[{"product_id":"ethiopia-alo-coffee-74158-safo-station-mosto-96hrs-anaerobic","title":"Ethiopia - Alo Coffee \/ 74158 (Safo Station) \/ Mosto 96hrs Anaerobic","description":"Alo Coffee was founded in 2020 by Tamiru Tadesse, a native of Bensa, Sidama, who spent six years working in the coffee industry before deciding to build something of his own. He chose to establish his first processing station in Alo Village — a bold move, given that the area's extreme elevation above 2,400 masl had historically been considered unsuitable for coffee cultivation. The gamble proved decisive: in 2021, Alo Coffee's very first submission to the Ethiopia Cup of Excellence won first place, placing Bensa's smallholder farmers on the world stage. Since then, Tamiru has expanded to an impressive network of stations across Sidama's Bensa, Bona, and Burra zones, working with over 800 farmers across all sites.\n\nSafo Station — formerly known as Alo Main Station — is Alo Coffee's founding hub and operational core. \"Safo\" in the local language means foundation or beginning, a fitting name for the station where Tamiru first proved what Bensa's high-altitude terroir was capable of. Sitting at 2,410+ masl in the Bensa district of Sidama, Safo Station processes cherries from surrounding smallholder farmers who have cultivated the 74158 varietal — a JARC-developed selection prized for its disease resistance and exceptional cup quality at altitude. Beyond coffee, Alo Coffee reinvests profits into the local community: funding schools, seedling nurseries, and collaborating with over 60 farmers at the Alo station alone.\n\nMossto is Alo Coffee's signature experimental process — and this 96-hour lot is its most extended expression. Fully ripe 74158 cherries are submerged in mossto, the natural juice released during cherry fermentation, and sealed in anaerobic tanks for 96 hours. The tanks are stored in a shaded warehouse at Safo Station to maintain temperature stability throughout the fermentation window — critical at high altitude where ambient temperatures can fluctuate significantly. Over four days, the cherries slowly absorb the concentrated fruit sugars and flavour precursors present in the mossto, building a layered, juicy complexity that is clean rather than wild. After fermentation, the lot is transferred to raised beds for natural drying. In the cup: blueberry, pineapple, raspberry, grape, and peach — intensely fruity, deeply sweet, and remarkably clean for its fermentation length.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":53697020559724,"sku":null,"price":36.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/alo-mosto-96-01.jpg?v=1780213803"},{"product_id":"alo-coffee-74158-chilaka-station-honey","title":"Alo Coffee - 74158 (Chilaka Station) \/ Honey","description":"Chilaka is Alo Coffee's home station in Bensa, Sidama — the same patch of hillside (2,340–2,480 MASL) tied to founder Tamiru Tadesse's Cup of Excellence-winning coffee. This honey lot gets a slow, sweaty ferment with the mucilage left mostly intact, building body and stone-fruit sweetness before drying. Expect a rounder, syrupy cup that still keeps its citrus lift. In the cup: peach, mandarin, kumquat, white floral, with a silky body and a lingering floral finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229939519852,"sku":null,"price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/fufg-bag-v4-1743.png?v=1793751463"},{"product_id":"alo-coffee-74158-hatessa-station-5-days-anaerobic-natural","title":"Alo Coffee - 74158 (Hatessa Station) \/ 5 days Anaerobic Natural","description":"Hatessa is one of the smallest stations in Alo Coffee's network — only 5 to 8 tons of natural coffee a year, hand-sorted cherry by cherry from nearby smallholders in Bensa, Sidama. This lot pushes fermentation out to a full 5 days in sealed tanks before drying, well past Hatessa's usual stretch, chasing a bigger, funkier natural. In the cup: grape, pineapple, passionfruit, purple floral, with a heavy, syrupy body and a lingering tropical finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229946925420,"sku":null,"price":32.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/fufg-bag-v4-1747.png?v=1793751464"},{"product_id":"alo-coffee-74158-safo-station-mosto-96hrs-anaerobic","title":"Alo Coffee - 74158 (Safo Station) \/ Mosto 96hrs Anaerobic","description":"Mosto is Alo Coffee's signature move — whole cherries fermenting in their own leachate rather than added water, a technique founder Tamiru Tadesse has built a name on across the Bensa network. This Safo Station lot runs the ferment out to 96 hours, pushing for maximum fruit intensity. In the cup: blueberry, pineapple, raspberry, grape, peach, with a dense, syrupy body and a long, juicy finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229946958188,"sku":null,"price":36.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/fufg-bag-v4-1742.png?v=1793751464"},{"product_id":"alo-coffee-74158-safo-station-mosto-mini","title":"Alo Coffee - 74158 (Safo Station) \/ Mosto Mini","description":"Another mosto lot from Safo Station, fermented in its own cherry leachate the way Alo Coffee has become known for across Bensa, Sidama. \"Mini\" points to a smaller, tighter batch — less volume, more control, more concentrated flavour. Expect something dark and brooding next to Alo's brighter washed lots. In the cup: blackcurrants, violet, grape, bayberry, with a heavy, velvety body and a deep, lingering finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229946990956,"sku":null,"price":36.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/fufg-bag-v4-1748.png?v=1793751464"},{"product_id":"alo-coffee-74158-tri-up-sky-project-tomodachi-double-anaerobic-fermentation-honey","title":"Alo Coffee - 74158 (Tri-up Sky Project Tomodachi) \/ Double Anaerobic Fermentation Honey","description":"\u003cp\u003eSky Project is Tri-Up's high-altitude collab with Jake Hu of Tasters Coffee, built to find the sweet spot between terroir, variety and process. Tomodachi means 'friend', and this one is friendly: Tamiru Tadesse's 74158 from Alo Village, Bensa, given a double anaerobic fermentation and finished as a honey. In the cup: blueberry, flat peach, dried mango, apple, with a jammy body and a long, sweet finish.\u003c\/p\u003e","brand":"fill up feel good","offers":[{"title":"120g","offer_id":67726621049196,"sku":null,"price":46.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/fufg-bag-v4-1750.png?v=1793751464"},{"product_id":"alo-coffee-74158-tri-up-sky-project-yabai-extended-fermentation-natural","title":"Alo Coffee - 74158 (Tri-up Sky Project Yabai) \/ Extended Fermentation Natural","description":"\u003cp\u003eYabai is Japanese slang for 'wild' (or 'dangerous', depending on the mood), and this Sky Project lot earns it. Tamiru Tadesse's 74158 grows at around 2,400m in Alo Village, Bensa, then gets an extended fermentation and a natural dry that turns the fruit dial all the way up. In the cup: strawberry, red plum, cantaloupe, passionfruit, cherry, with a jammy body and a long, juicy finish.\u003c\/p\u003e","brand":"fill up feel good","offers":[{"title":"120g","offer_id":67726621835628,"sku":null,"price":46.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/fufg-bag-v4-1749.png?v=1793751464"}],"url":"https:\/\/www.fillupfeelgood.com.au\/collections\/ethiopia-alo-coffee.oembed","provider":"Fill Up Feel Good","version":"1.0","type":"link"}