"Upon grinding, a rosy floral aroma emerges, reminiscent of geranium, with subtle green and leafy nuances. As the cup opens, gentle sweetness builds into green apple compote, followed by soft tropical hints of pink guava. Midway through the sip, a rounded citrus sweetness appears, evoking orange marmalade without sharpness. The cup is carried by a silky body & smooth"

Alo Sky Project — Divine is an experimental microlot produced by Alo Coffee, founded in 2020 by Tamiru Tadesse. From the outset, Alo Coffee established its primary facilities at elevations exceeding 2,400 masl, among the highest in Ethiopia. Within a year, Alo Coffee made history by securing 1st place at the 2021 Ethiopia Cup of Excellence (COE) for Anaerobic processing and 5th place for Natural processing, positioning the company as a pioneer of disciplined, high-elevation fermentation in Ethiopian specialty coffee.

The Divine lot originates from Sidama Bensa, specifically the Alo area, cultivated at extreme elevations of 2,500–2,550 masl under the Sky Project. At this altitude, cool temperatures and pronounced diurnal shifts slow cherry maturation, extending the harvest window by nearly a month. This prolonged development increases seed density and stabilizes internal moisture, creating ideal conditions for low-temperature anaerobic fermentations and extended drying.

This lot is planted to 74158, a selected Ethiopian landrace adapted to high-altitude environments. The variety is valued for its compact seed structure, high density, and fermentation stability—traits that allow complex, multi-stage anaerobic processes to be applied while maintaining balance and internal cohesion.

Only fully ripe cherries are selectively handpicked and lightly pre-dried to stabilize surface moisture prior to fermentation. The coffee then undergoes a five-day whole-cherry anaerobic fermentation conducted at low, carefully controlled temperatures. This restrained approach prioritizes gradual enzymatic development while limiting excessive microbial activity.

Following fermentation, the cherries are transferred to a two-month darkroom drying protocol. Drying begins in thin layers to ensure even moisture release and prevent internal stress, then progressively transitions to thicker piling as moisture equalizes throughout the seed. This staged drying regime is designed to reach target moisture and water activity with minimal volatility, enhancing structural integrity, shelf stability, and long-term consistency. The coffee is then rested before final milling.

Variety : 74158
Altitude : 2500 masl
Process : DRD Double Anaerobic
Origin : Alo Village