Alo x Master Series Set
When the foundation of something is strong, you have the opportunity to explore. Alo Coffee has quickly become a household name in recent years when it comes to Ethiopian coffees, and with such a strong foundation in coffee growing and processing, it’s no wonder that they have the capacity to handle customised processing as well as they do.
In collaboration with Tri-Up Coffee, 4 big names in the coffee industry provided their input on coffee processing and created 4 completely different iterations of Ethiopian 74158 coffees:
Alo x Tetsu Kasuya
Tomodachi - Double Anaerobic Honey; whole cherry ferment for 3 days, depulp and ferment for 2 days, moved to shaded raised beds to dry for 35 days. Focusing on perfumey, sweet, and fruity character.
flavour. dried mango, berry compote, clementine, mulled wine
Alo x Du Jia Ning
DJH - Double Anaerobic Honey; isolated bacteria and yeast from coffee material, added to fermentation of whole cherries, fermented for 3 days in laid-down barrels, depulped & washed, then moved to indoor raised beds for 7 weeks. Focusing on sweetness and mouthfeel.
flavour. dried mango, berry compote, clementine, mulled wine
Alo x Jake Hu
JH Washed - isolated bacteria and yeast from coffee material added to fermentation of whole cherries, fermented for 3 days, depulped & washed, moved to raised beds to dry for up to 8 weeks. Focusing on elevating terroir and varietal character through processing.
flavour. coffee blossom, lychee cordial, white peach, white peony tea
Alo x Keith Koay
Alo Overripe - Aerobic Washed; overripe cherries from the tallest branches on the tree are picked, underwent aerobic fermentation for 10-12 hours, then depulped & washed, moved to shaded raised beds to dry for 5 weeks. Focusing on preserving sweetness and the further exploration of intentional fermentation when handling different cherry conditions.
flavour. melon, apricot, mixed berries, nectar
With this Terroir Discovery Set, we hope to showcase details during coffee processing that are important to the final result. When faced with similar coffee cherries, the producer, or in this case fermenter, takes on the responsibility of designing profiles for their market and aligning to their final cup goals. All the processes were done with a goal-setting for the final flavour profiles, and then supported by purposeful & hypothesized fermentation details.
