Ethiopia Alo Special Washed

What makes this a “special washed”? A meticulous and unique process at origin ensures the clarity of the cup and purity of the terroir, which translates into a refreshing brew with the sweetness and acidity of green grapes, a hint of lychee and clean mouthfeel.

More on the process

After harvest, ripe coffee cherries pass through a hopper where floaters are removed to ensure only dense, high-quality cherries move forward. These cherries are then de-pulped and washed immediately using a mechanical washer, skipping the traditional fermentation step to preserve the clarity of the cup and the purity of the terroir.

The freshly washed parchment is then transferred to African drying beds, where it is carefully dried over a period of 3-4 days until moisture level of 30%. Then drying will be paused and coffee will be stored in cool room 96 hours. Then coffee will be dried again. The dedicated team on-site turns the parchment every hour to ensure uniform drying and to prevent over-fermentation. To protect the parchment from harsh sunlight, it is covered with shade between 12PM and 3PM each day.

Once the coffee reaches its target moisture content of 11%, it is moved to the warehouse for resting, allowing the flavours to stabilise and develop before final milling and export.