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Ethiopia - Alo Agana
This coffee comes from Agana, one of the highest-lying coffee communities in Bensa, Sidama, where smallholder farmers cultivate coffee at elevations between 2,300 and 2,380 metres above sea level. Until recently, these remote communities had limited access to specialty buyers despite producing exceptional coffee.
That changed when Tamiru Tadesse and the Alo Coffee team began working directly with Agana's farmers, connecting them to the specialty market while providing training, agricultural support, and quality-based premiums. The partnership has helped improve both coffee quality and the livelihoods of farming families throughout the community.
This coffee underwent a classic natural process. Fully ripe cherries are carefully hand-picked before being dried slowly on raised beds, allowing the fruit sugars to develop while preserving the clarity and character of the coffee.
We are enjoying this a lot for it's tropical fruit sweetness with an underlying mixed berries acidity.
Optimal Brewing Experience
We enjoy our coffees across different brewing methods. We recommend resting them for at least 2 weeks after roasting, with around 3 weeks being ideal for espresso.
As a general reference, without taking into account other variables such as equipment and water composition, we use the following brew temperatures in our shop:
Pour-over
88–90°C for anaerobic and naturally processed coffees
90–92°C for washed coffees
Espresso
91–93°C
Roasting & Shipping Schedule
We roast fresh every Wednesday or Thursday, and orders are collected by SPX Express on Friday or Saturday. Delivery is typically attempted between Sunday and Wednesday.
