{"title":"Ethiopia Collection","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\/ethiopia-alo-74158-chilaka-honey.png?v=1787303943"},{"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\/ethiopia-alo-74158-hatessa-anaerobic-natural.png?v=1787304412"},{"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\/ethiopia-alo-74158-safo-mosto-96hrs-anaerobic.png?v=1787304413"},{"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\/ethiopia-alo-74158-safo-mosto-mini.png?v=1787304413"},{"product_id":"elto-coffee-74158-72hours-anaerobic-natural","title":"Elto Coffee - 74158 \/ 72Hours Anaerobic Natural","description":"Elto Coffee works out of Sidama, Ethiopia, run by Eliyas Dukamo and Mimi Dejene, chasing competition-grade microlots through careful, slightly experimental processing across their Bona and Elora stations. This one's a 72-hour anaerobic natural — whole cherries sealed in tank to ferment before a slow patio dry, building serious sweetness and body. It sits toward the funkier, more dessert-leaning end of their range. In the cup: sweet orange, longan, maple, with a syrupy body and a lingering, sweet finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229947023724,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/ethiopia-elto-74158-72hrs-anaerobic-natural.png?v=1787304414"},{"product_id":"elto-coffee-74158-96-hours-ferment-honey","title":"Elto Coffee - 74158 \/ 96 Hours Ferment Honey","description":"Another experiment from Elto Coffee's Sidama stations: cherries pulped and left with their honey-like mucilage intact, then given a full 96-hour fermentation before drying — a slower, deeper build than a standard honey lot. Elto's founders, Eliyas Dukamo and Mimi Dejene, are known for pushing extended fermentation windows across their microlots rather than sticking to the classic playbook. Expect bright, fizzy sweetness over heavy funk. In the cup: lemon soda, yellow peach, rock candy, with a syrupy body and a crisp, sparkling finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229947056492,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/ethiopia-elto-74158-96hrs-ferment-honey.png?v=1787304414"},{"product_id":"elto-coffee-74158-sfw-cold-water-maceration-honey","title":"Elto Coffee - 74158 \/ SFW Cold-Water Maceration Honey","description":"One of the more unusual protocols in Elto Coffee's Sidama lineup: a cold-water maceration step folded into the honey process, slowing fermentation down and pulling out perfumed, floral character instead of sharp funk. It's the kind of quiet-but-deliberate tweak Elto's founders, Eliyas Dukamo and Mimi Dejene, are known for across their microlots. Expect something more floral and grapey than their fruit-forward naturals. In the cup: lavender, kyoho grape, black current, with a velvety body and a floral, lingering finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229947089260,"sku":null,"price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/ethiopia-elto-74158-sfw-coldwater-maceration-honey.png?v=1787304415"},{"product_id":"geisha-village-geisha-oma-26-113-natural","title":"Geisha Village - Geisha (Oma 26\/113) \/ Natural","description":"Geisha Village is a 471-hectare farm out in Bench Maji, further west than most specialty Ethiopian coffee gets grown, near the Gori Gesha forest the variety originally came from. This lot is off the Oma block — one of eight named plots on the estate — grown from the heirloom Geisha 1931 seed line and left to dry as a natural. In the cup: citrus, muscat, peach, and loquat, with a juicy texture and a lingering, wine-like finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229947122028,"sku":null,"price":48.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/ethiopia-geisha-village-oma-26-113-natural.png?v=1787304415"},{"product_id":"geisha-village-geisha-surma-26-121-natural","title":"Geisha Village - Geisha (Surma 26\/121) \/ Natural","description":"The Surma block is one of Geisha Village's eight named plots on their Bench Maji estate, planted with the heirloom Geisha 1931 line and usually the one that swings furthest into fruit-forward territory when it's processed as a natural rather than washed. In the cup: grape, strawberry, passionfruit, and floral, with a syrupy texture and a long, sweet finish.","brand":"fill up feel good","offers":[{"title":"120g","offer_id":54229947154796,"sku":null,"price":48.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0907\/7040\/7788\/files\/ethiopia-geisha-village-surma-26-121-natural.png?v=1787304416"}],"url":"https:\/\/www.fillupfeelgood.com.au\/collections\/ethiopia-collection.oembed","provider":"fill up feel good","version":"1.0","type":"link"}