Alo Hatessa Mini Station - Anaerobic Natural 74158 - Ethiopia

Alo Hatessa Mini Station - Anaerobic Natural Landrace - Ethiopia

Whole Bean
Roast: Light
Recommended Rest: 3-4 weeks from roast date
Tasting Notes: grape, cherry, candied date, syrah

Origin Details

Region: Hatessa Village, Sidama, Ethiopia
Elevation: 2320-2460masl
Producer: Tamiru Tadesse, Alo Coffee Hatessa Mini Station
Process: Anaerobic Natural
Variety: 74158

ABOUT THIS COFFEE AND PRODUCER

From the highland village of Hatessa in Bensa, this micro-lot is produced in very limited quantity—just 5 to 8 tons of natural coffee are processed at this small, dedicated station each year, all sourced from nearby smallholder farmers.

Ripe cherries are meticulously handpicked for uniformity, then placed into blue plastic tanks and sealed for 72 hours of anaerobic fermentation in a cool environment. This slow and controlled fermentation allows the coffee’s delicate complexity to emerge with clarity and balance.

Following fermentation, the cherries are spread across African raised beds for 25 days of drying, with consistent turning every hour to ensure even dehydration. To safeguard the fruit’s integrity, the beds are covered during peak sunlight hours (12–3 PM) to prevent overheating.

Once the cherries reach the ideal moisture level of 11–11.5%, they are sealed in GrainPro bags to preserve and enhance aromatic development, then stored in traditional jute bags. The dried cherries are rested for a minimum of 45 days before dry milling to allow the flavor profile to fully rest.

WHY WE SELECTED THIS COFFEE

We’re releasing another coffee from one of our favorite partners in Ethiopia, Alo Coffee. This lot offers a small but clear view into the work happening at the Hatessa Mini Station, where careful processing and close attention to detail shape each microlot.

Anaerobic fermentation experiments are still relatively uncommon in Ethiopia, and this coffee reflects some of the latest exploration in that direction. Rather than dramatically changing the character of the coffee, the process adds dimension and turns up the volume on the fruit qualities.

In the cup, the first impression is direct and vibrant—fresh grape and cherry come through immediately. As it opens up, a candied date sweetness develops, lingering and almost confectionary. The finish brings everything together with a jammy, earthy wine quality that feels reminiscent of Syrah, adding depth and complexity to the brighter fruit notes.

It’s a distinctive profile, especially for those drawn to punchy berry and grape flavors, and a compelling snapshot of where experimental processing in Ethiopia is heading.