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Alo\Main\0

SGD 33.00

  • Region: Bensa, Sidama
    Producer: Alo Coffee
    Washing station: Alo Village
    Varietal: 74158
    Process: Zero Fermentation Washed
    Elevation: 2400-2550 masl

    Roast level: Extremely light
    Roasted for: Mod Spro + Filter
    Net weight: 150g

  • Tasting notes: Orange blossom, valencia orange, oolong

    Fragrance/aroma: White/light purple florals, orange peel
    Acidity: Structured, citrusy
    Body: Silky
    Aftertaste: Long, sweet

    The cup opens with lifted aromatics of orange blossom, presenting as delicate white florals layered with a subtle hint of citrus pith and peel. On the palate, a structured citrus acidity emerges, led by the clean, sweet brightness of Valencia orange, providing both clarity and definition without sharpness. The body is silky and fluid, carrying the citrus expression seamlessly across the mid-palate. As the cup develops, the profile settles into the refined smoothness of gaoshan oolong, lending composure and elegance to the finish. The aftertaste is long and gently sweet, with floral and tea-like nuances lingering in balance. Overall, the profile is precise and composed, emphasizing clarity, citrus structure, and a polished, tea-driven finish.

  • A processing method with exceptionally strict requirements on cherry quality, Zero Fermentation Washed demands that only fully ripe, defect-free cherries be used. This is essential, as the process deliberately excludes the fermentation step that could otherwise mask or reshape flavor. After the removal of the skin and mucilage, the beans are dried immediately, with the singular goal of presenting the coffee as transparently as possible, without influence from processing-driven flavor development.

    PROCESSING STAGES
    1. RIGOROUS CHERRY SELECTION - Freshly harvested cherries are passed through flotation tanks to remove underripe, damaged, or low-density fruit. Only dense, fully mature cherries are retained, ensuring uniformity and clarity in the final cup.
    2. MECHANICAL DEPULPING & DEMUCILAGING - Cherries are processed immediately using the Penagos Despulpadora and Desmucilaginador. In this way, by mechanically removing the mucilage directly after pulping, the traditional fermentation stage is completely omitted, thereby preserving the coffee’s natural structure and emphasizing origin-driven flavor expression.
    3. 15-DAY CONTROLLED SLOW DRYING - The cherries are then dried on raised, shaded African beds and turned over hourly to ensure even drying. Care is also taken to cover the cherries during the hottest part of the day (between 12-3pm) to prevent heat stress and uneven moisture loss.
    4. STABILIZATION AND RESTING - Once the moisture content of the cherries reaches approximately 11%, they are then moved to a warehouse and allowed to rest. This resting phase allows flavor compounds to integrate and stabilize before the removal of the parchment, resulting in a clean, composed, and highly transparent cup.

  • Sourced from: 品力非
    We paid: S$54.57/kg
    Roasted cost: S$71.07/kg

  • Moisture content: 8.7%
    Weight loss: 9.1%
    Agtron: W78.8 / G126.7 / △47.9