Regular price $254.00
Unit price per
Flavor Notes
Orange, Pear, Nectarine, Floral, Brown sugar, Syrupy, Smooth
Beans
Producer: Alo Coffee (Tamiru Tadesse)
Area: Alo, Sidama
Altitude: 2,450m+
Varietal: 74158
Processing: JH Washed (Anaerobic Washed ,Designed by Jake Hu)
Roast Level
Light roast
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＜Alo Coffee＞
Some of you may already be familiar with Tamil, or may have enjoyed coffees produced by him before. Tamil is a producer who has been deeply involved in the Ethiopian coffee industry for over a decade. He comes from Bensa, Sidama—one of Ethiopia’s renowned coffee-growing regions—where many people he knows cultivate coffee in their own gardens and farms.
Seeing how farmers who had been producing coffee long before he was born rarely had opportunities to be fairly rewarded for their efforts deeply affected him. This led Tamil to make the decision to produce coffee himself in the region where he grew up.
Alo Coffee was founded by Tamil in 2020. He established the main facilities at an exceptionally high elevation, estimated to be over 2,400 meters above sea level. The following year, in 2021, Alo Coffee achieved remarkable success at the Ethiopia Cup of Excellence, winning 1st place (Anaerobic) and 5th place (Natural).
Driven by a desire to create better coffee in his homeland and to improve the coffee industry as a whole, Tamil continues to push forward. Simply put, he is an incredible person. When Mr. Kasuya met him at an exhibition, he mentioned that Tamil was extremely friendly and easy to connect with right away—an amazing producer and a genuinely good person.
Tri-Up began working with Tamil in 2021, collaborating on various experiments aimed at further improving quality.
＜Sky Project＞
The Sky Project is a green coffee exploration initiative launched in response to climate change. It is also an effort to build long-term partnerships between Tri-Up Coffee and producers, allowing both sides to grow together over time.
This project focuses on cultivating coffee in higher-elevation plots. Alo Village, located in western Sidama, sits at an exceptionally high altitude of over 2,450 meters above sea level. At this elevation, coffee cherries require a much longer time to mature. This unique growing environment results in coffees with highly concentrated flavors and rich sweetness, characteristics that are distinctive to such high-altitude cultivation.
＜JH Washed＞
“JH” refers to Jake Hu of Taster’s Coffee.
Jake originally began his career as a pharmaceutical researcher. When he accompanied his partner, a medical doctor, in pursuing opportunities in the United States, he found himself caring for children at home and gradually becoming deeply immersed in the world of coffee.
Approaching coffee from a scientific perspective, Jake began exploring the question: “How can deliciousness be reproduced consistently?” Through this pursuit, he has become a highly respected figure in the international specialty coffee industry. He founded Taster’s Coffee in Taipei and currently serves as a representative of World Coffee Events (WCE), playing a key role in organizing global coffee competitions.
The JH Process began in 2020 as a collaborative research project between Jake Hu and Tri-Up.
Born from nearly five years of fermentation research, this process aims to achieve more precise control over fermentation. Rather than relying solely on spontaneous fermentation, it seeks to understand and manage microbial activity as much as possible, reducing flavor variation and creating cleaner, more consistent cups.
In collaboration with National Chiayi University, a “microbial library” has also been developed, consisting exclusively of microorganisms isolated from coffee. Fermentation using coffee-derived microbes has been shown to result in more natural and well-balanced flavor profiles.
These microorganisms are individually cultured in sterile environments and then returned to the producing origin for use in fermentation. The JH Process is based on traditional, regionally rooted processing methods, while replacing only the microorganisms used in the early stage of fermentation with JH-managed strains. This suppresses the influence of undesirable microbes and results in a cup with clearer flavor definition and greater stability.
For this particular coffee, whole cherries were co-fermented with JH’s microbial strains for five days, then pulped and processed as a washed coffee. The coffee was subsequently dried slowly for 26 days on African beds.
＜Cup Profile＞
This cup is the result of a harmony between scientific methodology and traditional processing practices at origin. Roasted light, it offers both cleanliness and expressive complexity. When freshly brewed, juicy notes reminiscent of orange and pear fill the palate. As the cup cools, it evolves into sweeter, more floral impressions, evoking stone fruits and muscat grapes.
A gentle brown sugar–like sweetness and a viscous mouthfeel support the overall structure, creating a beautifully balanced cup. Layers of complex flavors overlap vividly, resulting in a transparent and refined drinking experience.
This coffee embodies both the accumulated experience of the producing region and a spirit of scientific exploration. With its clarity, deep sweetness, and sense of depth, it reveals new expressions with every sip. We invite you to take your time and enjoy how the aromas and flavors unfold as the temperature changes.