Alo Coffee was founded by Tamiru Tadesse, a former university lecturer and electrical engineer, with a vision to showcase the exceptional quality of coffees from Bensa, Sidama. In 2021, Alo gained international recognition by winning the Ethiopia Cup of Excellence with a coffee from its hometown village. Today, Alo is renowned for its meticulous processing standards and commitment to local smallholder farmers. Known for its signature Zero Fermentation Washed approach, Alo focuses on preserving the coffee's natural character through precise processing and slow, controlled drying, resulting in remarkable clarity, cleanliness, and complexity in the cup. This new-season Washed 74158 lot was harvested in late January 2026 and processed at the main washing station. After depulping, the parchment coffee was lightly hand-washed before the remaining mucilage was mechanically removed. The coffee was then transferred to raised African beds under shade, where it was slowly dried for 18–20 days. Compared with a conventional washed process, the extended shade-drying period promotes more gradual drying and allows additional sugars to support microbial activity, resulting in enhanced sweetness, greater aromatic complexity, and a remarkably clean cup. In the cup, delicate lavender aromatics are complemented by the bright citrus notes of lemon and the sweet, juicy character of lychee.