Ethiopia | Sidama Alo | 74158 Anaerobic Washed Grade 1 | Signature Series
Upcoming Roast / 160g
$39.00 AUD
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20+ In stock
Ethiopia | Sidama Alo | 74158 Anaerobic Washed Grade 1 | Signature Series
$39.00 AUD
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This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.
Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.
If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.
Origin and Sourcing
Varietal:
JARC Varieties
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JARC varieties are specific, numbered Ethiopian coffee cultivars (like 74110, 74112, 74148, 74165) developed by the Jimma Agricultural Research Centre (JARC) for high yield, pest resistance, and great cup quality, distinct from wild "heirloom" coffees, offering unique flavors like peach, apricot, citrus, and florals, crucial for Ethiopia's specialty coffee scene.
Processing Method:
Washed Anaerobic
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The washed anaerobic process in coffee is a modern, experimental method where depulped coffee beans (skin and most fruit removed) ferment in sealed, oxygen-free tanks for several days before being washed and dried, blending the clean cup of a traditional washed coffee with the complex, fruity, winey notes from controlled anaerobic fermentation, creating a unique, layered flavor profile.
This video explains the anaerobic process for coffee
Producer:
Tamiru Tadesse
Farm:
Alo Village smallholders
Region / Area:
Sidama, Bensa
Altitude:
2400 MASL
Harvest Period:
December – January 2026
Sourcing Partner:
Utopia
Coffee Storage:
Frozen
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For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.
Roast Details
Roast Style:
Filter
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso.
We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roasted On Machine:
Roest L100 Ultra
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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.
Taste Profile
Tasting Notes:
Yellow pear, lime, white tea, white florals. Thickening body with tea tannins.
Cupping Score:
87.75
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk?
No
?
Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated?
No
Import into Beanconqueror
Ethiopia | Sidama Alo | 74158 Anaerobic Washed Grade 1 | Signature Series - When is peak flavour?
Medium Roast - Roasted on Roest L100 Ultra
Tamiru Tadesse & Alo Coffee
Tamiru Tadesse grew up in Bensa and set up Alo Coffee to process and export the cherry grown by the farming families around his home village. In 2021 his coffee took first place at the Ethiopia Cup of Excellence, and since then Alo lots have become some of the most sought-after Ethiopian coffees in specialty.
Alo village is Tamiru's processing base. Neighbouring smallholders deliver hand-picked cherry to the station, where it is sorted, processed and dried under his team's supervision. This lot came to us as a 15kg vacuum-sealed exclusive lot, graded Grade 1 and cupped at 87.75 points.
Bensa, Sidama
Bensa sits in the eastern highlands of the Sidama region in southern Ethiopia. Alo is among the highest coffee-growing villages in the country, at around 2,400 metres. At that elevation cherry ripens slowly in cool air, which builds sugar and dense, layered acidity in the bean.
On the export market these coffees trade as Sidamo, the long-standing name for the region. Bensa has become one of the most celebrated pockets within it, and lots from this area have regularly placed at the top of the Ethiopia Cup of Excellence in recent years.
About the Anaerobic Washed Process
Anaerobic washed starts the same way as a classic washed coffee: ripe cherry is sorted, floated to remove defects, and pulped. The difference is the fermentation. Instead of sitting in open tanks, the pulped coffee is sealed in tanks with the oxygen shut out. Without oxygen, different microbes do the work and the ferment slows right down, building aromatics an open tank won't produce.
The coffee is then washed clean of its mucilage and dried on raised beds, so it keeps the clarity of a washed coffee rather than the heavy fruit of a natural. In this lot that shows up as yellow pear and lime, with white tea and white florals, and a body that thickens with gentle tea-like tannins as it cools.
About the JARC 74158 Variety
74158 is one of the selections released by the Jimma Agricultural Research Center (JARC), Ethiopia's national coffee research institute. Researchers collected seed from native coffee forests in the 1970s and selected the most resilient and productive trees, releasing them under numbered names. 74158 is one of those selections.
It has since become one of the most prized varieties in Sidama, and especially in Bensa, where it has produced several Cup of Excellence winners. Growers value it for its consistency at very high altitude. Roasters chase it for a delicate, Gesha-like profile: florals, citrus and a tea-like finish.
That character is exactly what this lot delivers. The anaerobic ferment adds depth and body without burying 74158's clarity, so the pear, lime and white florals stay bright and well defined. We roast it for filter to keep that definition intact.
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