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Ethiopia - Alo Coffee / 74158 (Safo Station) / 48hrs Hybrid Washed
  • Ethiopia - Alo Coffee / 74158 (Safo Station) / 48hrs Hybrid Washed
  • Ethiopia - Alo Coffee / 74158 (Safo Station) / 48hrs Hybrid Washed
  • Ethiopia - Alo Coffee / 74158 (Safo Station) / 48hrs Hybrid Washed
Ethiopia - Alo Coffee / 74158 (Safo Station) / 48hrs Hybrid Washed

Ethiopia - Alo Coffee / 74158 (Safo Station) / 48hrs Hybrid Washed

$36.00
Taxes included.
  • ORIGIN Ethiopia
  • REGION Bensa, Sidama
  • FARM Alo Coffee
  • PRODUCER Tamiru Tadesse
  • ALTITUDE 2410+m
  • HARVEST 2026
  • VARIETY 74158
  • LOT Safo Station
  • PROCESS 48hrs Hybrid Washed
  • NOTES jasmine, nectarine, blueberry, mandarin

THE STORY

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. Safo 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. Alo Coffee's Hybrid Washed process is a two-stage approach that draws from both anaerobic fermentation and classic washed methodology. Fully ripe 74158 cherries from Alo Village are first sealed in anaerobic tanks for 48 hours — long enough to build aromatic depth, fruit sweetness, and complexity — before being transferred to a full washed processing line, where the pectin layer is removed and the coffee is thoroughly cleaned before drying on raised African beds. The anaerobic stage introduces character; the washed finish preserves transparency. The result is a cup that sits between two worlds: the complexity of fermentation without sacrificing the structural clarity that defines high-altitude Sidama washed coffees. In the cup: jasmine, nectarine, blueberry, and mandarin, with layered aromatics and a bright, clean finish.

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