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. Fully ripe cherries are depulped immediately after harvest and processed without fermentation, followed by thorough washing to preserve clarity and structure. The parchment is slowly shade-dried on raised African beds, with an intermediate resting period at around 20% moisture content to ensure even drying. Total drying time is approximately 12–15 days. In the cup, delicate notes of peach blossom and bergamot emerge with remarkable clarity, followed by the luscious sweetness of lychee and white peach, leading to a long and elegant finish.