Josh’s Notes
Lovely grape juice aroma on grind and in the brew! This lot from Alo is less wine-bomb compared to their other lots, and I like it for that. It’s super clean with a nice light grape flavor and a unique fig acidity. Whens the last time you ate a fig? There’s also an overall warm vibe with this coffee. The grape, raisin, and fig notes all take on a sort of “hot” quality, as if they were spiced or flambé’d. I also get a hint of aged tequila!
Glitch’s Notes:
ALO COFFEE, led by Tamiru Tadesse, gained international acclaim after taking both 1st and 5th place at the Cup of Excellence 2021. Harnessing the cool highland climate and meticulous fermentation control, Tamiru has established himself as one of Ethiopia’s most innovative producers, crafting coffees with truly distinctive flavor profiles.
For this lot, carefully selected cherries are first float-sorted in water and then undergo 72 hours of anaerobic fermentation in sealed tanks together with coffee pulp and juice (Mosto). The sugar-rich Mosto enhances microbial activity, creating a fermentation environment that develops deep and complex aromas. After fermentation, the coffee is slowly dried in the shade for about 30 days, producing a cup with both density and clarity.
In the cup, you’ll find rich, warm sweetness reminiscent of grape and dried fig. As the temperature changes, the cup reveals greater complexity and evolving layers of flavor.
Alo Village’s exceptional terroir and Tamiru Tadesse’s pioneering approach converge in this remarkable coffee — a true expression of innovation and altitude.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
Josh’s Notes
Lovely grape juice aroma on grind and in the brew! This lot from Alo is less wine-bomb compared to their other lots, and I like it for that. It’s super clean with a nice light grape flavor and a unique fig acidity. Whens the last time you ate a fig? There’s also an overall warm vibe with this coffee. The grape, raisin, and fig notes all take on a sort of “hot” quality, as if they were spiced or flambé’d. I also get a hint of aged tequila!
Glitch’s Notes:
ALO COFFEE, led by Tamiru Tadesse, gained international acclaim after taking both 1st and 5th place at the Cup of Excellence 2021. Harnessing the cool highland climate and meticulous fermentation control, Tamiru has established himself as one of Ethiopia’s most innovative producers, crafting coffees with truly distinctive flavor profiles.
For this lot, carefully selected cherries are first float-sorted in water and then undergo 72 hours of anaerobic fermentation in sealed tanks together with coffee pulp and juice (Mosto). The sugar-rich Mosto enhances microbial activity, creating a fermentation environment that develops deep and complex aromas. After fermentation, the coffee is slowly dried in the shade for about 30 days, producing a cup with both density and clarity.
In the cup, you’ll find rich, warm sweetness reminiscent of grape and dried fig. As the temperature changes, the cup reveals greater complexity and evolving layers of flavor.
Alo Village’s exceptional terroir and Tamiru Tadesse’s pioneering approach converge in this remarkable coffee — a true expression of innovation and altitude.
Roasted light and spectacularly by our friends at Glitch Coffee and Roasters in Tokyo, Japan, rested for 7 days, then vacuum packed and frozen. I recommend enjoying this coffee right away.
