ALO Chilaka Anaerobic

In 2020, Tamiru Tadesse, owner of Alo Coffee, made the bold decision to invest in a washing station located in the Alo kebele. The project represented a significant challenge due to the region’s extreme elevation. As both a landowner and coffee producer, he works closely with local farmers to create a direct connection to the global coffee market while showcasing the extraordinary potential of Ethiopian coffee.

Named after its location, the Chilaka Station is situated just 2 kilometers from the village of Alo, in the heart of the Bensa region, an area renowned for producing exceptional coffees. The station stands out for its diverse processing methods, including natural, honey, and anaerobic processes, as well as a range of innovative experimental techniques designed to highlight the full aromatic complexity of its coffees.

For this lot, perfectly ripe cherries are carefully handpicked to ensure uniform ripeness. They are then placed in sealed blue plastic tanks, where they undergo a 72-hour anaerobic fermentation in a cool environment. This slow fermentation process enhances the coffee’s aromatic complexity while preserving its balance and clarity in the cup.

After fermentation, the cherries are spread on raised African drying beds for approximately 28 days. Throughout this period, the teams turn them every hour to ensure even drying. To preserve the integrity of the fruit, the beds are covered daily between 12:00 p.m. and 3:00 p.m. to protect the cherries from excessive heat.

Once the cherries reach a moisture content of 10–11%, they are packed in GrainPro bags to preserve and enhance their aromatic development. The coffee is then stored in traditional jute sacks and allowed to rest for a minimum of 45 days before dry milling. This resting period enables the flavors to stabilize and fully develop before the final stages of preparation.

In the cup you’ll first be struck with a burst of lilac, followed by gentle notes of red fruits like fresh strawberry. The acidity is bright and elegant, while the sweetness is soft and creates a perfectly balanced cup. Overall, this coffee really reminds us of a cool glass of Beaujolais Nouveau on a warm September night.