This Ethiopian coffee comes from Alo Coffee's washing station in Alo Kebelle, Bembe village, at an exceptionally high altitude of 2,100 to 2,280 meters above sea level. Founded by Tamiru Tadesse in 2020, Alo Coffee works with 60 farmers who deliver to the main washing station. The coffee is processed using the Mosto Natural method, an anaerobic natural processing technique. In 2021, an anaerobic lot from Alo Coffee placed in the Cup of Excellence tasting competition, demonstrating the quality achieved at this high-altitude location.
