Product Information - Ethiopia Alo Coffee XS

ALO Coffee

Origin : Bensa, Sidama, Ethiopia
Varietal : 74158(SC below 12)
Process : Tradition natural
Altitude : 2,320masl - 2,400masl
Harvest : December

Alo washing station is relatively new as it was founded by Tamiru Tadesse in 2020. However, his visions for global trends and quality assurance, Alo Coffee quickly became renowned around the world especially his lot won 1st place in 2021 Ethiopian Cup of Excellence right after 1 year of foundation.

Alo Coffee is located in Bensa area, collaborating with about 60 farmers across Bensa Woreda, that had been untouched for coffee harvest due to its high altitude.

Tamiru's understanding of coffee processing is excellent. He experiments with many different variables as in microbes, or yeast, and usually the post-processed coffees have high complexity and sweetness, and this XS lot is not an exception.

'XS' refers to extra small. This lot has 2 divisions, one with above screen size 12, and another with below screen size 12. 12 means 5mm in diameter.

Due to the altitude, normally coffee beans produced by Alo Coffee are very small and round. However, this XS beans are literally super tiny, and we first named it 'minions', then changed it for XS.

We sampled both, and this extra small beans have more of clarity and better taste balance. We actually thought that this lot is 'the' Ethiopian natural we have been waiting for over 5 years.

It is tough to roast these tiny beans with high density, as it starts over-developing very quickly once it reaches 1st crack. The coffee beans you have in your hand was dropped within 15 seconds after 1st crack, however due to its high sweetness and profiles, it is YUMMY! 

It is a light roast, thus the intensity of the brewed coffee would not be such a challenge to even non-coffee drinkers.

This distinct blueberry-like coffee boasts highly layered profiles.

• (Always) It can be developed within the range of dark fruit such as blueberry / boysenberry / Campbell grape / cherry
• (Often) It can be developed within the range of fragrant tea such as French Earl Grey tea / hibiscus tea
• (Often) It can be developed within the range of florality such as peach / purple flower
• (Always) Its sweetness follows, and reminisces of papaya / vanilla / honeycomb
• (sometimes) There is a unique spicy and savoury note reminding of Shichimi
• (Often) The body is medium light, silky and sleek but it can vary depending on different extractions

Also we have found this coffee consistently blueberry, Earl Grey tea, and papaya during our production cupping & tasting with plenty of various brewing methods, so most of you are likely to get those as well.

 

It is roasted for both filter coffee and espresso. It also gives you a wide variety of flavour changes over temperature, so it is recommended to try on our filter brewing methods.

• Brewing ratio : 1(coffee) to 16(brewing water) - You will get to understand what 'winey' coffee is.
• Brewing time : around 02:20 to extract the most pleasant sweetness of this coffee.
• Brewing water temperature : 93 degrees Celsius water.

It is also very good with immersion methods such as Clever or Plunger.

• Brewing ratio : 1(coffee) to 18(brewing water).
• Brewing time : 3 - 4 minutes (medium coarse grind size).
• Brewing water temperature : 95 degrees Celsius water.

Try this reference recipe on an espresso machine, then start dialing in accordingly if needed.

• 16.5g dose in 20g basket
• Brewing time 19 - 23 seconds(on EK-43)
• 30g out
• Brewing water temperature : 94 degrees Celsius water.

 

Reminder

1. Generally coffee tastes much better and cleaner when at least a week old since roasted.
2. Operate the camera app on your mobile, then place the QR code in the screen for additional information of the coffee.