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Ethiopia Alo Village Cascara Anaerobic

$25.00

Lucious & Fruity

Notes of Blueberries, Concord Grape & Peach

A bouquet of florality, leaning heavily into jasmine and bergamot aromas that are downright intoxicating. The flavors are ripe and rich, complex and captivating, with luscious blueberry and concord grape juiciness. These are followed by dense peach and pineapple tones that bring the final touch to every sip.

This coffee is exceedingly rare so we are offering it in a 6oz bag option with the hope that more people will be able to try this exceptional coffee. 

Roast

Brightness

Body




Producer: Tamiru Tadesse and ALO Village Outgrowers

Altitude:

2380-2480 meters
Varietals:
Selection 74158
Process:
5 day aerobic fermentation in tanks with a mixture of Cascara tea, coffee musto, and water, followed by depulping and drying on raised beds
Harvest:
December - February 2023
Region:
Bensa, Alo Village

Why We Love It

The story of coffee, as we know it today, began countless years ago in the mountainous forests of Ethiopia. The mystery surrounding the origins of coffee is an integral part of what continues to inspire us. Producers like Tamiru Tadesse and the farmers he works with have captured the terroir of Bensa, which leaves nothing lacking in the cup. This coffee is definitively in our top five releases of all time. 

What we taste in the cup is a bouquet of florality, leaning heavily into jasmine and bergamot aromas that are downright intoxicating. The flavors are ripe and rich, complex and captivating, with luscious blueberry and concord grape juiciness. These are followed by dense peach and pineapple tones that bring the final touch to every sip. 

About the Producer 

Alo Village is an encapsulation of capturing that moment of wonder. Each year we taste hundreds of coffees, many of which are very, very good. But there are a few coffees that manage to completely stop the show and make us say “what is this!?” 

Last February we traveled to Ethiopia and tasted hundreds of coffees from various regions and communities. Tamiru Tadesse, founder of Alo Coffee, had the absolute best coffee, end of story. In a country where great coffee is everywhere, saying these were the best of the best is not a statement to be taken lightly. 

Tamiru is a producer with more than 8 years of experience in the coffee industry. Originally from Bensa woreda in the Sidama region, many of Tamiru’s friends and acquaintances were actively cultivating coffee on their farms. Despite cultivating great coffee, many had no prospects for improving their livelihoods because of a lack of market access to high-value supply chains. Tamiru wanted to change this, and in 2020 he took the unprecedented risk during a particularly uncertain time to open his washing station. He began by purchasing coffee cherries from his neighbors for export to specialty coffee markets throughout Southeast Asia and Europe. 

This massive risk paid off in 2021 when Tamiru’s coffee won the Cup of Excellence, taking first place in an extremely stiff competition. Since then, Tamiru has become a local legend in his community and throughout Ethiopia as a top-tier coffee producer. Many of the farmers who formerly had little hope for cultivating coffee have begun to receive much higher wages, and their coffees have made it into cups around the world.  

About the Coffee

The Alo Village Washing Station station sits at what may be the highest coffee-growing elevation in the world, 2450 meters above sea level. At this extreme altitude, coffee cherries grow much smaller than typical varieties, taking on an almost pea-sized shape. Because of this, special care must be taken to ensure that each coffee is properly processed to express its hidden flavors. The seeds are so small that when processed ordinarily, most of the exceptional quality seeds would be removed as defective. 

Each coffee cherry delivery is segmented at the station, either by farmer or by area, to create micro-lots that capture the taste of place of each coffee. After this, coffees are selected for a specific processing method that best enhances their flavors. Tamiru has explored various fermentation techniques, including traditional natural and washed, as well as honey processing and hybrid fermentation techniques, such as anaerobic and mixed fermentation styles. 

The coffee we purchased this year is unique to Wonderstate Coffee in the U.S. For this selection, Tamiru and his team separated coffee from six local farmers whose quality Tamiru is very familiar with. The coffee cherries are then immediately placed into fermentation tanks with a mixture of coffee cherry juice, coffee cherry fruit, and water. The seeds were then fermented anaerobically for three to five days before being de-pulped (removing fruit skins from the seeds) and then washed. 

This creative hybrid fermentation style expresses the intense fruit flavors we love from Ethiopian coffees while keeping the delicate acidity and flowery aromas intact. The result is a coffee that we can say without any doubt is truly world-class.

Alo Village

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