Alo Coffee

Alo Coffee was established in 2020 by Tamiru Tadesse Tesema, a former electrical engineer and university teacher, alongside his wife, Messi. The company is rooted in the village of Alo in the Bensa district of Ethiopia’s Sidama region. Tamiru’s entry into the specialty coffee sector was catalyzed by the inaugural Ethiopia Cup of Excellence (CoE) competition in 2020, which demonstrated that rigorous quality control and meticulous processing could secure global recognition and fair compensation for producers. This realization prompted him to transition from observing industry challenges to actively shaping a new standard for Ethiopian coffee production.

The company’s operations are defined by a strategic focus on high-altitude cultivation. Tamiru notably established a washing station in Alo Kebelle at an elevation between 2,100 and 2,280 meters above sea level—an area where coffee had not previously been grown. By introducing coffee production to these high-altitude zones and partnering with local smallholder farmers, Alo Coffee has successfully expanded the potential for quality in the region. Today, the organization manages a network of processing stations across the Sidama zones of Bensa, Bona, and Burra, as well as in West Arsi Nensebo.

Central to the success of Alo Coffee is their commitment to precision in processing. The company is known for working with heirloom varieties, most notably the JARC 74158 cultivar. Their processing methods are highly varied and experimental, ranging from traditional washed and natural processes to sophisticated techniques such as white honey processing and mosto anaerobic natural fermentation. These methods are designed to accentuate the inherent floral and tropical fruit characteristics of the Sidama terroir, often resulting in cup profiles noted for notes of lychee, dragon fruit, hibiscus, and bergamot.

Alo Coffee’s reputation for excellence was solidified early in its history. In 2021, the company achieved significant acclaim when a lot from their home village of Alo secured a top placement in the Ethiopian Cup of Excellence competition. This achievement served as a proof of concept for their mission to elevate Sidama’s coffee on the international stage. The company continues to be recognized for producing some of the highest-scoring coffees in the country, frequently appearing in the offerings of specialty roasters worldwide.

In practice, the Alo Coffee model relies on a collaborative relationship with approximately 60 smallholder farmers who deliver cherries to their washing stations. These farmers, who manage small plots averaging 0.8 hectares, are encouraged to focus on selective hand-picking at peak ripeness. By maintaining strict control over the harvest and post-harvest stages—such as floating cherries to remove defects and carefully monitoring drying times—Alo Coffee ensures that the final product meets the rigorous standards required for the specialty market.

For the roaster and the consumer, the Alo Coffee tag represents a commitment to transparency and quality. The company’s traceability efforts allow for a clear connection between the specific processing station, the altitude of the harvest, and the final cup profile. As the organization continues to grow, it remains a prominent example of how technical expertise and a focus on quality-driven processing can transform the economic and sensory landscape of coffee production in Ethiopia.