Ethiopia ALO Doramo Washed G1 is a clean, elegant and high-quality Ethiopian specialty coffee from ALO Coffee, produced by Tamiru Tadesse in the highlands of Bensa, Sidama, Ethiopia.
ALO Coffee traces its roots to Alo Village in Bensa, one of the well-known coffee-growing areas in Sidama. The region is famous for producing coffees with beautiful floral aromatics, bright acidity and a delicate tea-like character. Today, ALO Coffee operates quality-focused farms and processing stations across Sidama, including Bensa, Bona and Burra, with strong attention to harvesting, processing and sorting.
This Doramo lot is connected to ALO Coffee’s producing and processing network in Bensa, Sidama. The coffee is grown at high altitude, commonly around 2,200–2,350 meters above sea level, where the cooler climate allows the cherries to ripen slowly. This slower maturation helps develop more sweetness, complexity and clarity in the cup.
The variety is usually listed as 74158 or local Ethiopian heirloom, depending on the specific lot. 74158 is a well-known Ethiopian variety selected for good cup quality and disease resistance, while Ethiopian heirloom varieties are loved for their floral, citrus and complex fruit characteristics.
This coffee is processed using the washed process. After harvesting, ripe coffee cherries are carefully selected, depulped and washed to remove the fruit mucilage before drying. Washed Ethiopian coffees are known for their clean profile, bright acidity and transparent flavour expression. Some Doramo washed lots are also described as Washed Zero Fermentation, which means the processing is very clean and controlled, focusing more on clarity, sweetness and purity rather than heavy fermented or funky fruit notes.
In the cup, Ethiopia ALO Doramo Washed G1 presents a refined and delicate profile. You can expect a floral aroma, bright citrus acidity, gentle stone fruit sweetness and a clean tea-like finish. It is elegant, smooth and refreshing, making it especially suitable for filter brewing such as V60, Origami, Kalita and other pour-over methods.
