ALO Coffee HSF3 Anaerobic Natural 100g

Flavour Notes tropical fruit / ripe strawberry / jasmine

Sweetness ●●●●● Acidity ●●●●○ Body ●●●●○

ALO Coffee HSF3 Anaerobic Natural is an intensely expressive coffee, driven by layered tropical fruit, ripe strawberry, and lifted jasmine florals. A deep, fermented sweetness runs through the cup, giving it a rich, almost syrupy character while maintaining clarity and structure.

This lot is processed using an anaerobic natural method, where whole cherries are sealed in low-oxygen environments to ferment before drying. In many ALO coffees, this resulting in heightened fruit intensity, complexity, and aromatic depth. Once the cherries reach the ideal moisture level of 11–11.5%, they are sealed in GrainPro bags to preserve and enhance aromatic development, then stored in traditional jute bags. The dried cherries are rested for a minimum of 45 days before dry milling to allow the flavor profile to fully rest.

About the Farm & Producer

ALO Coffee is led by Tamiru Tadesse in Bensa, Sidama, Ethiopia, a producer known for pushing processing innovation at the highest level. Originally an electrical engineer and university lecturer, Tamiru entered coffee with a clear intention: to prove that Ethiopian coffees, when handled with precision, could compete globally on quality and distinction.

Working at elevations reaching 2,400–2,500 meters, ALO’s coffees benefit from slow cherry maturation and dense bean structure. Their focus on experimental processing—particularly anaerobic methods—has made them one of the most progressive producers in Ethiopia, consistently delivering coffees with striking intensity and clarity.

Produced by Tamiru Tadesse in the Bensa district of Ethiopia · Bensa, Sidama, the ALO Coffee HSF3 Anaerobic Natural represents a meticulous approach to post-harvest handling. This lot is processed via the anaerobic natural method, a technique that often intensifies the inherent sweetness and complexity of the cherry. While natural-processed coffees frequently exhibit heavier fruit profiles and increased body, the specific conditions at 2400-2500 masl contribute to the distinct character of this selection.

Roasted by Rosso Coffee Roasters, this coffee highlights a vibrant profile of tropical fruit, ripe strawberry, and jasmine. These descriptors align with the nuanced characteristics often sought by enthusiasts exploring the flavor wheel. By balancing high-altitude cultivation with controlled fermentation, this offering showcases the potential for clarity and aromatic intensity found in contemporary Ethiopian coffee production. It serves as a compelling example of how specific processing choices can elevate the sensory experience of a single-origin lot.