Alo Special Hybrid Washed
Alo Special Hybrid Washed
Sidama Bensa, Ethiopia
Jasmine, Peach, Bergamot, Tea-like
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Details
Details
Origin: Sidama Bensa, Ethiopia
Farm: Alo Washing Station
Producer: Tamiru Tadesse
Altitude: 2440m
Process: Special Hybrid Washed
Variety: JARC 74158
Harvest: 2025
Roasted for: Espresso or Filter
Processing Level: 2/5
Brewing Recommendations
Brewing Recommendations
General Information:
Water: Soft, balanced mineral profile. Favour Magnesium and balance with Calcium, with little bicarb. (≈60-100 ppm TDS)
Rest time: 7–14 days post-roast
Filter Recipe
Grind setting: Medium–fine (adjust for 2:30–3:00 total brew) - Around 25 Clix.
Brewer: Either Conical (V60, Timemore) or Flat (Orea, Solo)
Dose: 16 g coffee → 260 g water
Water temp: 92–94 °C
Pours: 3 (bloom + 2 equal pours)
Pour Structure: 60g Bloom for 40s, followed by 2 equal pours of 100g. Drawdown of 2nd pour around 1:25. Last pour when bed is dry. All pours from a medium height to promote agitation.
Total brew time: ~2:45
Espresso Recipe
Water: ≈120 ppm TDS
Rest time: 20+ days post-roast
Brew recipe
Grind setting: Espresso-fine (dial for 1:2.5 ratio in 25–30 sec)
Dose: 18 g in → 42 g out
Water temp: 95 °C
Brew time: 25–30 sec
Shipping and Delivery
Shipping and Delivery
Processing time:
All orders submitted before midnight on Sunday are processed the following week. While we do our best to accomodate later orders, we can't guarantee them shipped that week. At the latest will be the following week. We do our best to ship all orders by Wednesday.
Domestic:
Within Switzerland Shipping with Swiss Post, free over 50CHF. Usually takes 1-2 days.
International:
We offer Swiss Post Postpac Priority (with tracking), Fedex, and DHL. Rates depend drastically on size of package, and destination. Customs fees may be due, and must be paid for by the receiver. Usual transit times:
Postpac Priority: 7-15 Working Days
Fedex and DHL: 2-7 Working Days
Tamiru Tadesse is a coffee supplier who has been in the coffee business for the last eight years. He works with about 200 farmers in Delo Kebele, Bensa zone of the Sidama region. He collects about 182,000 kilograms of red cherry from an estimated 80 hectares of land owned by the farmers. Tamiru processes anaerobic and natural coffee which is dried on a raised bed with mesh wire. He then sells his coffee on the international market, mostly in China. However, he says, he was interested to have new market destinations and promote the unique flavours of Bensa coffee.
This particular lot is from his own washing station, Alo, grown and managed by Tuke, which is sitting around 2400m above sea level, a very high altitude for coffee! It has a unique processing - separate from the Classic Washed. He starts with a fermentation in cherry for 24 hours, then depulping, and fermenting for another 24 hours in mucilage before washing and drying on raised beds. This unique fermentation and processing elevates all attributes of this lot - turning classic into extraordinary - elevating florals, fruits, sweetness, and mouthfeel!
All this results with an excellent coffee, with such high quality from the terroir, growing conditions, and excellent processing. This lot sits in the spectrum of the cleanest washed coffees - but offering even more - more sweet peach notes, cleaner jasmine, and livelier acidity.
Grab it right now on our website!
