ALO Murgo Mirriga

The Murgo washing station was founded by Tamiru Tadesse, the founder of ALO Coffee and winner of the 2021 Cup of Excellence. Alo Coffee was founded on a simple yet powerful belief: exceptional Ethiopian coffee deserves recognition that reflects the dedication and hard work of the farmers who produce it. After spending many years in the coffee industry, Tamiru Tadesse developed a deep understanding of the challenges faced by producers, who are often underpaid despite their commitment to cultivating outstanding coffees. With the creation of Alo Coffee and the support of his wife, Messi, Tamiru set out to raise the bar and showcase the remarkable potential of coffees from the Sidama region. This vision quickly became a reality through a meticulous approach to cultivation, processing, and quality control, with excellence prioritized at every stage.

Located in Mirriga, the Murgo Station has experienced remarkable growth and continues to develop steadily with each harvest. Production volumes increase season after season, while processing and quality-control practices continue to evolve and improve. Thanks to its favorable environment and the dedication of the producers who work there, the station holds exceptional potential to produce some of the highest-quality coffees in the region. Murgo also stands out for the diversity of its processing methods. Coffees are produced using a range of processes, including washed, natural, honey, and anaerobic, as well as various experimental approaches designed to uncover new and distinctive flavor profiles.

Upon arrival at the station, cherries with uniform ripeness are carefully spread on raised African drying beds, where they dry for an average of 26 days. To ensure even drying, the teams turn the cherries every hour throughout the process. To protect them from direct sunlight and preserve their quality, the beds are shaded daily between 12:00 p.m. and 3:00 p.m.

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 find beautiful floral notes of purple flowers like violet, intense Concord grape and a thick but complex sweetness that reminds us of spring honey.