Safo / main site in Alo, Bensa

The story of the Alo site in Bensa is defined by the vision of producer Tamiru Tadesse, a former electrical engineer and university teacher who transitioned into coffee production to challenge industry norms. In 2020, Tadesse founded Alo Coffee with his wife, Messi, driven by the ambition to prove that the Sidama region could produce coffee capable of competing at the highest global levels. The establishment of the Alo washing station was a calculated risk, as Tadesse chose to locate his operations in the Alo Kebelle, an area previously considered unsuitable for coffee due to its extreme altitude.

Located in the Bensa district of the Sidama region, the Alo site sits at an elevation ranging from 2,100 to 2,400 meters above sea level. This high-altitude environment is central to the site's identity, as it provides the cool temperatures necessary for slower cherry maturation, which is often associated with the development of complex, floral, and fruit-forward flavor profiles. Before Tadesse’s intervention, coffee was not widely grown in this specific locale, requiring him to introduce coffee production to local farmers and incentivize a rigorous focus on quality control.

Operationally, the site functions as a processing hub for approximately 60 local farmers who deliver their cherries to the station. The average farm size for these contributors is roughly 0.8 hectares. By providing a centralized facility for processing, Tadesse enables these smallholders to access the specialty market, ensuring that their labor is better valued than in traditional commodity channels. The station is known for its expertise in processing, particularly natural and anaerobic methods, which highlight the inherent characteristics of the JARC 74158 variety commonly cultivated in the area.

The site gained international prominence in 2021 when a lot processed at the Alo station won a top position in Ethiopia’s first-ever Cup of Excellence (CoE) competition. This achievement served as a validation of Tadesse’s belief that dedication to processing and site selection could overcome traditional limitations. The success of the Alo station has since made it a benchmark for high-quality Ethiopian coffee, frequently cited by roasters for its distinct notes of lavender, bergamot, and red fruits.

For the roaster and the consumer, the 'Alo' tag represents a shift toward extreme-altitude Ethiopian specialty coffee. The traceability provided by the site allows for a deeper understanding of the specific micro-climate of Bensa. By focusing on the Alo Kebelle, Tadesse has effectively expanded the map of high-quality coffee production in Sidama, demonstrating that even areas previously overlooked can produce world-class results when managed with precision.

Today, the Alo site stands as a testament to the potential of modern Ethiopian coffee production. It remains a focal point for those seeking traceable, high-quality lots that reflect the unique terroir of the Bensa district. The ongoing success of the station continues to support the local community of farmers, reinforcing the importance of long-term relationships and transparency in the specialty coffee supply chain.