Alo Village 96HRS

Producer: Tamiru Tadesse

Farm: Alo Main Station

Location: Alo Village, Sidama Bensa

Variety: 74158

Process: Natural Anaerobic

Altitude: 2,450 masl

Roast: Light-Medium

Notes: Peach, Lychee, Jasmine and Watermelon.

Know The Coffee and Process:

‘Ethiopian heirloom’ is the general term commonly used to identify coffee originating from Ethiopia. It covers two classifications: Jimma Agricultural Research Center (JARC) varieties and regional landrace varieties. JARC varieties were developed and released to improve the productivity and livelihood of smallholder coffee farmers, to boost the country's coffee industry. 

Sidama Bensa-grown 74158, a JARC variety generally observed to express Geisha-esque floral, citrus, and honeyed notes, has consistently ranked among the best at the Ethiopia Cup of Excellence and fetched the highest prices at the auction.

In this the planter curated 96-hour natural anaerobic process, the perfectly ripe, hand-harvested, and carefully pre-cleaned cherries were re-sorted on raised beds to ensure uniformity of the ripeness level (visually indicated by color) before being placed in 50-60 KG plastic barrels and then sealed with lids having a one-way valve — to aid in maintaining an oxygen-free fermentation phase throughout the pre-determined 48-hour period. 

After this, the barrels were emptied onto the raised beds, as the whole cherries were evenly spread out in very thin layers, allowing the fermentation juices to sufficiently drain off of them. The specific instruction to maintain very thinly layered cherries throughout the sun-drying phase was deliberate, to avoid extraneous microbial activity as the coffees had already undergone the necessary fermentation in the barrels prior. The target moisture level was achieved after 18 to 21 days.

As a result of this process, this cup expresses a dainty balance of florals, intense and multi-faceted sweetness with a touch of tropicality, with complex acidities from peach, tropical fruits from watermelon and sweetness from lychee as well as an enhanced, creamy mouthfeel.

FOR FILTER

COFFEE-TO-WATER RATIO: 1:15

COFFEE GRIND SIZE: Medium-Course (700-900 microns)

COFFEE AGE: 7-14 days, ideally

COFFEE DOSE: 17 grams

WATER WEIGHT: 255 mL

WATER TEMPERATURE: 90°C-93°C

TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

• DOSE: 18 to 20 grams 
• YIELD: 34 to 40 grams 
• TIME: 22 to 26 seconds
• RATIO: 1:1.8 to 1:2
• TEMPERATURE: 90°C - 93°C

MILK RATIO SWEET SPOT:

DOSE

• 90ml cup: 18-20 grams
• 120ml cup: 18-20 grams
• 150-180ml cup: 18-20 grams
• 210-240ml cup: 18-20 grams

YIELD

• 90ml cup: 40 mL (split shot)
• 120ml cup: 20-24mL
• 150-180ml cup: 22-28mL
• 210-240ml cup: 30-32mL

TEMPERATURE: 90°C - 93°C