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This is the third year we are featuring this coffee from Tamiru Tadesse and his team at Alo Coffee in Ethiopia. Tamiru takes a classic washed processed coffee and elevates it further by refining the processing method with unique protocols.
After harvest, ripe coffee cherries pass through a hopper where floaters are removed to ensure only dense, high-quality cherries move forward. These cherries are then de-pulped and washed immediately using a mechanical washer, skipping the traditional fermentation step to preserve the clarity of the cup and the purity of the terroir.
The special step that Tamiru and his team implements is that instead of a continuous drying phase on African beds until the desired moisture level, the parchment is first dried until 30% moisture, then paused and moved to a cool room for 96 hours, then moved back to the drying beds again. This back and forth drying and cooling continues until the moisture content reaches 11%. Their dedicated team also turns the parchment every hour to ensure uniform drying and to prevent over-fermentation.
We enjoy this coffee for its juicy and round mouthfeel, reminding us of blackcurrants and plum, with a long jasmine finish.
