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Ethiopia - Alo Tuke
This exceptional coffee comes from Alo Coffee's Bensa Murago Tuke farm in Ethiopia's renowned Sidama region. Selected for the World of Coffee 2026 competition, this natural-processed lot represents the pinnacle of Ethiopian coffee production.
Ripe coffee cherries are carefully dried on raised African beds for approximately 27 days. During this time, the cherries are turned hourly to promote even drying and shaded during peak sunlight hours to preserve quality. Once optimal moisture levels of 10–11% are reached, the coffee is sealed in GrainPro to lock in aroma, then rested in jute bags for at least 45 days before dry milling.
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.
